Parmesan Pesto Roasted Cauliflower

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 head of cauliflower cut into florets

3-4 tablespoons pesto

Salt and fresh ground black pepper to taste

1/4 cup shredded parmesan cheese

1/2 of a lemon (juiced)

Directions

Preheat oven to 400° F. Line a rimmed sheet pan with foil for less clean up if desired. Place the cauliflower florets onto the sheet pan and dollop on the pesto. Sprinkle with salt and pepper.

Use clean hands to toss the cauliflower around until it's coated in pesto. Spread the cauliflower into a single layer and place it on the middle rack of the oven. Roast the cauliflower for 12-15 minutes then remove from the oven. Flip the florets over with a spatula and sprinkle on the parmesan cheese. Place it back into the oven to roast for another 10-12 minutes.

Remove the cauliflower from the oven and place it on a serving platter or in a bowl. Squeeze the lemon juice over the cauliflower. Dollop on extra pesto and sprinkle with more parmesan cheese if desired.

Nutrition

• Calories: 94 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Cholesterol: 5 mg
• Sodium: 133 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 5 g