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 (200°C). Line a rimmed sheet pan with foil for easy cleanup 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 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 the cauliflower back into the oven to roast for another 10-12 minutes.
Remove the cauliflower from the oven and transfer to a serving platter or bowl. Squeeze the lemon juice over the cauliflower.
Dollop on extra pesto and sprinkle with more parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes