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Jump to Recipe Print Recipe Roasted Cauliflower topped with a fresh and vibrant nut-free Parsley Pesto. A great healthy side dish to serve alongside steak, roasted chicken, or any main course. This recipe contains affiliate links. See my disclosure. If you’ve been following along with my blog, you’ll know that I *LOVE* cauliflower. My Pan...Read More


6 servings cauliflower, 8-12 servings parsley pesto

Total time

25 minutes




  • 1 cauliflower head (, cut into florets)
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • salt and pepper (, to taste)
  • 1 bunch parsley
  • 1 garlic clove
  • zest of 1 lemon
  • emon ((about 2 tablespoons))
  • ½ cup grated Parmesan cheese
  • ½ cup olive oil
  • salt (, to taste (about 1/4 - 1/2 teaspoon to start))
  • optional: extra water or olive oil ((see notes))


  1. Preheat oven to 375F. Grease a large baking sheet. Place the cauliflower florets on the baking sheet. Spray with olive oil. Season with garlic powder, salt, and pepper. Roast at 375F for 15-20 minutes, until desired done-ness. Remove from oven. 
  2. Prepare the parsley pesto while the cauliflower is roasting: Remove the large stems from the parsley and discard. Roughly chop the parsley leaves - you should have about 1 rounded cup. Finely mince/grate the garlic clove. Zest and juice the lemon. Grate the Parmesan cheese (or use grated cheese).  
  3. In a small food processor, add the pesto ingredients (chopped parsley through olive oil). Pulse a few seconds at a time. Season with salt. If the pesto is too thick, add a tablespoon of olive oil or water at a time until you reach the desired consistency.  
  4. View the recipe instructions at Babaganosh

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