Let’s rewind to one of my most irresistible veggie side dishes—Parmesan Pesto Roasted Cauliflower! It’s the kind of easy, healthy recipe that sneaks more veggies onto your plate without feeling like a sacrifice. With caramelized edges, bright pesto flavor, and a squeeze of lemon—it’s comfort food that just happens to be wholesome. Perfect next to grilled chicken, steak, or a hearty grain bowl.

Ingredients

• 1 head cauliflower, cut into florets
• 3–4 tablespoons pesto
• Salt & freshly ground black pepper, to taste
• 1/4 cup shredded Parmesan cheese
• Juice of 1/2 lemon

Directions

1. Preheat your oven to 400°F. Line a rimmed sheet pan with foil for easy cleanup.
2. Arrange cauliflower florets on the pan. Dollop with pesto, then season with salt and pepper.
3. Toss with clean hands until florets are evenly coated. Spread them in a single layer to ensure max caramelization.
4. Roast for 12–15 minutes, then remove from the oven and toss with a spatula. Sprinkle with Parmesan cheese.
5. Return to the oven and roast for another 10–12 minutes, until tender and golden.
6. Remove from oven, squeeze lemon juice all over, and transfer to a serving bowl.
7. If you like, dollop extra pesto and sprinkle more Parmesan for bonus flavor and flair.

What’s not to love about golden cauliflower, bright pesto flavor, and just enough cheese? Pair it with your favorite protein, serve with quinoa, or enjoy it straight from the pan—trust me, you’ll want seconds. Want more rewinds? Explore other Recipe Rewinds for fresh takes on Ali in the Valley classics!

Recipe Rewind: Parmesan Pesto Roasted Caulifl

Recipe by Alison J. Ball

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Ingredients

• 1 head cauliflower, cut into florets

• 3–4 tablespoons pesto

• Salt & freshly ground black pepper, to taste

• 1/4 cup shredded Parmesan cheese

• Juice of 1/2 lemon

Directions

• Preheat your oven to 400°F. Line a rimmed sheet pan with foil for easy cleanup.
  Arrange cauliflower florets on the pan. Dollop with pesto, then season with salt and pepper.
  Toss with clean hands until florets are evenly coated. Spread them in a single layer to ensure max caramelization.
  Roast for 12–15 minutes, then remove from the oven and toss with a spatula. Sprinkle with Parmesan cheese.
  Return to the oven and roast for another 10–12 minutes, until tender and golden.
  Remove from oven, squeeze lemon juice all over, and transfer to a serving bowl.
  If you like, dollop extra pesto and sprinkle more Parmesan for bonus flavor and flair.
• Arrange cauliflower florets on the pan. Dollop with pesto, then season with salt and pepper.
• Toss with clean hands until florets are evenly coated. Spread them in a single layer to ensure max caramelization.
• Roast for 12–15 minutes, then remove from the oven and toss with a spatula. Sprinkle with Parmesan cheese.
• Return to the oven and roast for another 10–12 minutes, until tender and golden.
• Remove from oven, squeeze lemon juice all over, and transfer to a serving bowl.
• If you like, dollop extra pesto and sprinkle more Parmesan for bonus flavor and flair.

Recipe Video