Cauliflower is roasted until brown and caramelized, then topped with spinach walnut pesto. An easy, flavorful, and colorful way to jazz up a vegetable side dish.
Arrange the cauliflower on a sheet pan. Drizzle with the oil and season with salt and pepper. Toss to combine.
Roast for 20-25 minutes, turning once half-way through, until brown and caramelized.
Transfer to a serving platter and spoon approx. 3 tablespoons of the pesto over the cauliflower. Serve extra pesto on the side.
Pesto
While the cauliflower roasts, add the spinach, walnuts, and garlic to the bowl of a food processor. Process until finely chopped.
Add the parmesan and lemon juice and blend to combine. Drizzle in the oil with the processor running and blend until smooth. Season to taste with salt and pepper.
Store leftover pesto in an airtight container in the refrigerator for up to one week.