This recipe is a simple and delicious way to enjoy roasted cauliflower with a flavorful pesto twist. The parmesan cheese adds a cheesy richness, while the lemon juice brightens the flavors.
Ingredients:
- 1 head of cauliflower, cut into florets
- 3-4 tablespoons pesto (store-bought or homemade)
- Salt and freshly ground black pepper to taste
- 1/4 cup shredded Parmesan cheese
- Juice of 1/2 lemon
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with pesto, salt, and pepper.
- Spread the cauliflower florets in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned.
- Remove from oven and sprinkle with Parmesan cheese and lemon juice.
- Serve immediately.
Tips:
- For a spicier dish, add a pinch of red pepper flakes to the pesto.
- If you don’t have fresh lemon juice, you can use bottled lemon juice.
- Roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
