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Discover pure delight with our Parmesan Pesto Roasted Cauliflower—a quick and delectable side dish for any meal. Elevate your taste buds with the herbaceous notes of pesto and the savory embrace of Parmesan cheese. This low-carb and gluten-free masterpiece pairs effortlessly with any dish. Give it a taste today!
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"If anyone ever told you cauliflower is bland and boring, they haven't tried this incredibly easy and delicious Parmesan Pesto Roasted Cauliflower recipe! Roasted cauliflower is the perfect canvas for a delicious low-carb sauce, especially when that sauce is pesto.
I'll be honest—I used to be a cauliflower hater. Yes, I couldn't stand it. But I was raised by a mom who believed in making her kids eat everything on their plates, no matter how challenging it seemed. Cauliflower, along with Brussels sprouts, broccoli, and tomatoes, were my culinary foes for years.
However, something shifted when I started my low-carb journey. Maybe it was the need to find alternatives to carb-heavy dishes I missed. Slowly but surely, I began to appreciate all the veggies I once despised. Today, Parmesan Pesto Roasted Cauliflower ranks among my favorite vegetables, believe it or not!
Now, let's talk about why cauliflower is perfect for the keto diet. Forget about diet-specific claims; let's focus on its nutritional value. In just one cup of raw cauliflower, you'll find:
- Calories: 25
- Fiber: 3 grams
- Vitamin C: 77% of the Recommended Daily Intake (RDI)
- Vitamin K: 20% of the RDI
- Vitamin B6: 11% of the RDI
- Folate: 14% of the RDI
- Pantothenic acid: 7% of the RDI
- Potassium: 9% of the RDI
- Manganese: 8% of the RDI
- Magnesium: 4% of the RDI
- Phosphorus: 4% of the RDI
Clearly, Parmesan Pesto Roasted Cauliflower is a nutrient-packed vegetable, offering an array of vitamins and minerals your body needs.
Now, let's consider the culinary magic of cauliflower as a substitute. Just take a look at the carb and calorie savings:
- Mashed Potatoes (1 cup): 33.7 grams of carbs, 174 calories
- White Rice (1 cup): 44 grams of carbs, 204 calories
- Pasta (1 cup): 42.95 grams of carbs, 220 calories
The difference in carbs and calories is remarkable!
Perhaps you've had a similar experience with cauliflower as my husband. He used to groan at the mere mention of cauliflower. When I asked why, he couldn't pinpoint the reason—maybe a childhood encounter or a common misconception that Parmesan Pesto Roasted Cauliflower is universally disliked. But I pointed out that Parmesan Pesto Roasted Cauliflower is a versatile canvas that takes on the flavors you add to it, just like potatoes and rice.
Once he grasped this concept, his attitude towards cauliflower transformed completely. In fact, some of my cauliflower recipes have become his favorites. Dishes like Deviled Egg Cauliflower Salad, BLT Cauliflower Salad, Roasted Garlic Mashed Cauliflower, and Green Chile Cauliflower Rice, among others.
In This Post
🥘Parmesan Pesto Roasted Cauliflower Ingredients
These are the ingredients necessary to make Parmesan Pesto Roasted Cauliflower.
- Cauliflower - you want a head that weighs about 3 pounds.
- Pesto - I have several recipes you can try.
- Parmesan Cheese - I highly recommend freshly grated.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Parmesan Pesto Roasted Cauliflower Instructions
This is a basic breakdown of the steps involved in making Parmesan Pesto Roasted Cauliflower. You will find the full directions in the recipe card at the bottom of the post.
In a bowl toss the cauliflower florets, pesto, salt, and pepper together.
Spread the florets in an even layer on the baking sheet.
Roast in the oven for 20 minutes then remove the pan and sprinkle with the parmesan cheese.
Remove the baking sheet from the oven and squeeze the juice of half of a lemon over the top of the florets.
Helpful Hint: 💡: For an extra burst of flavor, try tossing your cauliflower florets in the pesto, salt, and pepper mixture and letting them marinate in the refrigerator for about 15-30 minutes before roasting. This allows the delicious pesto to infuse every nook and cranny of the cauliflower, giving you an even more irresistible dish!
🍽Equipment
This is the equipment you will need to make Parmesan Pesto Roasted Cauliflower.
Storage
Refrigerator: Place any leftover Parmesan Pesto Roasted Cauliflower in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days.
Freezer: If you'd like to save some for later, you can freeze the leftovers. Place the cooled cauliflower in an airtight freezer-safe container or a freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date. The frozen cauliflower can be stored for up to 2-3 months.
When you're ready to enjoy the leftovers, simply thaw them in the refrigerator overnight (if frozen) and reheat them in the oven or microwave until warmed through.
💭Top Tips
- Slice the cauliflower so that there are plenty of flat edges. Make sure the flat edges are in contact with the bottom of the pan. This will ensure that they get golden brown and caramelized on that side.
- Be sure the cauliflower is completely coated with pesto.
- Spread the cauliflower florets out as much as possible on a baking sheet so the cauliflower gets a nice crispy side rather than "steaming".
- Roast the cauliflower at a higher heat. I like to roast most of my vegetables at 400° F., but you can also roast at 425° F. Just keep an eye on it because it can burn fast.
FAQ about Parmesan Pesto Roasted Cauliflower
While fresh cauliflower is recommended for the best results, you can use frozen cauliflower florets in a pinch. However, be sure to thaw and drain them thoroughly before tossing them with pesto and roasting to avoid excess moisture.
Yes, you can prepare the cauliflower in advance by tossing it with the pesto mixture and storing it in the refrigerator. When ready to serve, simply spread it on a baking sheet and roast as directed.
Absolutely! Feel free to add other vegetables like cherry tomatoes, bell peppers, or zucchini to the cauliflower before roasting for extra flavor and color.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Maple Roasted Brussels Sprouts and Butternut Squash
- Low Carb Brown Sugar Chile Roasted Acorn Squash
- Sheet Pan Roasted Vegetables
- Keto Roasted Brussels Sprouts with Garlic
- Roasted Asparagus with Garlic and Parmesan
- Italian Baked Zucchini and Tomatoes
Pairing
These are my favorite dishes to serve with Parmesan Pesto Roasted Cauliflower:
- Pork Tenderloin with a Creamy Herb Mustard Sauce
- Keto Maple Mustard Roasted Turkey Breast
- Creamy Mustard Chicken
- Roasted Fish
- Rib Roast with Garlic Herb Butter
- Roast Duck
Parmesan Pesto Roasted Cauliflower
Ingredients
Instructions
- Preheat oven to 400 degrees F.
- Spray a rimmed baking sheet with avocado or olive oil spray.
- In a bowl toss the cauliflower florets, pesto, salt and pepper together.
- Spread the florets in an even layer on the baking sheet.
- Roast in the oven for 20 minutes then remove the pan and sprinkle with the parmesan cheese.
- Bake an additional 5-10 minutes or until the florets are browning on the edges.
- Remove the baking sheet from the oven and squeeze the juice of half of a lemon over the top of the florets.
- Serve the cauliflower on a serving platter or in a bowl drizzled with extra pesto and more parmesan cheese.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Debbie Dolinger
Sounds great