Description
This roasted cauliflower is seasoned and topped with basil pesto, lemon zest, and pine nuts for a delicious side dish.
Ingredients
Scale
- 1 head cauliflower cut into florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup grated Parmesan cheese
- 1/4 cup basil pesto
- 1 tsp lemon zest
- 2 tbsp pine nuts
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the seasoned florets in a single layer on the prepared baking sheet.
- Roast for 20 minutes, then remove from the oven and sprinkle Parmesan cheese over the cauliflower.
- Return to the oven and roast for an additional 10 minutes, or until edges are golden and the cauliflower is tender.
- Transfer the roasted cauliflower to a serving platter and drizzle with basil pesto.
- Sprinkle lemon zest, pine nuts, and chopped parsley over the top before serving.
Notes
- Serve warm as a side dish.
- Feel free to add more or less Parmesan cheese based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg