Roasted Cauliflower with Parmesan Pesto

on

Upgrade your cauliflower in this roasted parmesan pesto dish. The edible golden, tender florets are covered by a vibrant basil and parmesan pesto to provide a rich taste for your dinner table. The best to be enjoyed either as an accompaniment or a healthily appetizer, the cheese added with the spices makes each piece pop in the mouth with the flavor that can hearten every occasion.

– makes about 4 servings –

Ingredients

  • 1 large head cauliflower, cut into florets
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (toasted)
  • 2 garlic cloves, minced
  • Juice of 1 lemon


Steps

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
  3. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
  4. Meanwhile, prepare the pesto by blending the basil, Parmesan cheese, pine nuts, garlic, and lemon juice in a food processor. Gradually drizzle in a bit of olive oil until smooth and creamy.
  5. Once the cauliflower is done roasting, remove it from the oven and drizzle the parmesan pesto over the top, tossing gently to coat all the florets.
  6. Return the cauliflower to the oven and roast for an additional 5-7 minutes, allowing the flavors to meld.
  7. Serve warm as a delicious side dish or a healthy snack.

Comments

Post a Comment