Jazz up your side dish routine with oven-roasted Pesto Cauliflower. Roasting gives the cauliflower a caramelized, nutty flavor, which pairs wonderfully with the spinach-walnut pesto. This dish is easy to make and will become a new favorite.

I have been totally obsessed with roasted cauliflower lately, and pesto cauliflower is my new obsession. Cauliflower can be rather drab if not cooked properly. But it's delicious when roasted to caramelized perfection. Roasting creates crispy brown bits on the exterior, which translate into flavor. On the inside, the florets become soft and tender.

I can easily eat a whole head of roasted cauliflower. The toasted nuttiness is just SO good, and drizzling it with fresh, nutty pesto is just BEYOND. Pesto cauliflower is simple, not fussy... but the flavor is anything but simple. The spinach and walnut pesto is full of fresh flavor, and the color is bright, which makes this dish so pretty for any season.

If you love roasted cauliflower, try Garlic Parmesan Cauliflower Wing Bites and Roasted Greek Cauliflower.

pesto topped cauliflower piled on a plate

Buying cauliflower

When buying, look for firm and compact heads. The florets should be white. Avoid heads with brown discoloration and a banged-up appearance. The leaves should be green and fresh. An unwashed head of cauliflower will keep in the refrigerator for up to one week. Washed florets will keep for four or five days.

How to roast cauliflower

Pesto cauliflower starts with nutty, roasted cauliflower. Roasting the florets requires little effort, but I have a few tips that will ensure perfect results every time.

Roast at 450 degrees. High heat is necessary to get the brown and caramelized edges that scream flavor. At lower temperatures, the florets tend to steam and don't brown well.
Cut the florets into similar sizes for even roasting.
Toss the florets with oil to help them brown during roasting.

Spinach walnut pesto

board with spinach, parmesan, garlic, walnuts, lemon, and oil for pesto

Since we're talking about pesto cauliflower, let's talk pesto. Pesto is a versatile sauce made with a handful of flavor-packed ingredients. This version is made with spinach and walnuts, but a traditional basil pesto can also be used.

While the cauliflower roasts, add the spinach, walnuts, and garlic to a food processor. Process until well chopped. Add the cheese and lemon juice and process to combine. With the food processor running, slowly pour in the oil. Season with salt and pepper.

Leftover pesto will keep in the refrigerator for one week. Use the pesto as a spread on sandwiches, add it to sauces, or toss it with pasta.

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How to serve roasted cauliflower

Pesto cauliflower is delicious on its own or as an ingredient in other dishes and meals.

Serve as a side dish with beef, chicken, pork, and fish.
Use to build veggie tacos
Add to rice bowls
Add to salads
Use in a veggie wrap

Equipment

Half sheet pan | Food processor | Measuring cups and spoons | Liquid measuring cup | Grater