Parmesan Pesto Roasted Cauliflower

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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:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with pesto, salt, and pepper.
  3. Spread the cauliflower florets in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned.
  5. Remove from oven and sprinkle with Parmesan cheese and lemon juice.
  6. 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.