This easy Pesto Cauliflower is bursting with flavour from roasted cherry tomatoes, red onion, and a zesty homemade pesto. It’s a vibrant, veggie-packed side dish that’s perfect for weeknights, meal prep, or your next dinner party spread.
Is it just me, or does everyone start to panic a little around this time in July, thinking summer is almost over? I mean, technically it’s only just begun. But let’s be real. These sunny days have a way of flying by. One minute you’re soaking up the rays and tossing together easy summer dinners, and the next… it’s September and you’re wondering how the heck you got there.
So, it’s okay to admit if you take the necessary precautions like I do to hold onto summer for as long as humanly possible. You stock up on fresh herbs, avoid wearing a sweater at all costs, and definitely make things like this cauliflower with pesto (that just screaaaams summer) on repeat.
This is the kind of dish that tastes like summer in a pan… no beach required. Though let’s be real—if someone handed me a plate of this pesto cauliflower while I was lounging on a beach towel, I wouldn’t say no. Sand and all.
It’s vibrant, it’s flavour-packed, and it somehow manages to be both ridiculously easy and wildly impressive. The roasted cauliflower gets all golden and crispy on the edges, the cherry tomatoes burst into sweet little flavour bombs, and the red onion softens just enough to make you feel like you cooked something reeeeal fancy. Toss it all in pesto? Game over.
So if hanging onto summer means roasting pesto-coated cauliflower on repeat… go ahead and count yourself in.
INGREDIENTS YOU’LL NEED TO MAKE PESTO CAULIFLOWER
This vibrant roasted veggie dish is all about big flavour with minimal fuss. With just a handful of wholesome ingredients, you’ll end up with something hearty, herby, and completely delicious. Here’s what you’ll need and why each ingredient matters:
- Cauliflower: The star of the show! Cauliflower roasts beautifully, getting golden and slightly crispy on the edges while staying tender inside. Its mild flavour soaks up the pesto like a dream.
- Red Onion: Adds colour, natural sweetness, and a bit of savoury bite. Roasting mellows the sharpness and brings out its natural sugars.
- Cherry Tomatoes: These bursty little gems add a juicy pop of sweetness that balances the herby pesto and deepens in flavour when roasted. Grape tomatoes work too!
- Pesto: The flavour bomb that ties everything together! Use homemade or store-bought pesto to coat the veggies before roasting for that herby, garlicky kick. Try my nut-free pesto or pistachio pesto for a fresh spin! Feeling adventurous? My sun-dried tomato pesto would add a nice touch!
- Olive Oil: Helps everything roast evenly and adds richness. It also keeps the veggies from drying out and promotes that golden caramelization.
- Lemon Juice: A squeeze of brightness that lifts the whole dish. It adds acidity to balance the richness of the pesto and helps the veggies shine.
- Garlic Powder: Boosts the garlic flavour from the pesto and adds an extra savoury layer. It’s a small addition with a big impact.
- Salt and Pepper: Simple seasonings that bring all the flavours into balance. Add to taste, but don’t skip ’em!
- Parmesan Cheese: Sprinkled on top before roasting or right after, Parmesan adds salty, nutty goodness and helps everything crisp up slightly. Optional, but highly recommended.
HOW TO MAKE CAULIFLOWER WITH PESTO (KEY TIPS)
You can find full instructions for how to make this perfect-for-summer veggie side dish in the recipe card down below, but here are a few quick tips to keep in mind:
- Dry the cauliflower thoroughly. After washing, make sure your cauliflower is dry before roasting. Excess moisture = steam = soggy cauliflower. Pat it down well with a clean kitchen towel or paper towels.
- Use parchment paper for easy cleanup. Roasted pesto can get a little sticky on your pan, so lining your sheet with parchment makes for breezy cleanup and keeps things from sticking.
- Don’t overcrowd the pan. Give your veggies room to breathe! Spreading everything in a single layer on your baking sheet ensures that the cauliflower roasts (gets golden and caramelized) instead of steaming. Work in batches if you have to.
- Toss the cauliflower in pesto after roasting. If your pesto contains cheese or nuts, it can brown too quickly in the oven. For best results, roast the cauliflower first, then toss it with pesto.
- Don’t skip the lemon juice. Even just a small squeeze brightens everything up and keeps the flavours balanced. It’s especially helpful if you’re using a rich or cheesy pesto.
- At parmesan at the end for the best texture. If you’re using Parmesan, sprinkle it on during the last few minutes of roasting or right after pulling the pan from the oven. It’ll melt beautifully and stay crisp instead of burning.
- Taste and adjust seasonings before serving. Depending on how salty your pesto and cheese are, you may want to adjust the salt and pepper before serving.
- Serve it warm (or at room temp). This recipe is super flexible and just as good served warm out of the oven or cooled as part of a meal prep bowl, side dish, or potluck platter.
FREQUENTLY ASKED QUESTIONS
Absolutely! Cauliflower’s mild, nutty flavour pairs perfectly with bold, herby pesto. When roasted, it gets crispy on the edges and tender inside which is basically the perfect canvas for all that vibrant green goodness.
Yes, in moderation. Traditional pesto is made with wholesome ingredients like olive oil, fresh basil, garlic, and nuts. It’s packed with healthy fats and antioxidants. Just keep an eye on portions, especially if store-bought versions are high in sodium or added oils.
Definitely. While homemade pesto (like my nut-free version) or pistachio pesto brings next-level freshness, a good-quality store-bought pesto will still get the job done deliciously.
Yes! It reheats well and makes a great side or base for grain bowls, wraps, or salads. Just store separately from fresh greens or sauces to keep textures on point.
You bet. Just skip the Parmesan or use a dairy-free alternative. Make sure your pesto is vegan too—many contain cheese, but plant-based versions are easy to find or make.
Store any leftover pesto cauliflower in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back that crispy texture!
MORE DELICIOUS CAULIFLOWER RECIPES
TURMERIC ROASTED CAULIFLOWER WITH ONIONS
KETO-FRIENDLY CAULIFLOWER “STUFFING”
LOW CARB CAULIFLOWER PIZZA CRUST
LOVE THIS RECIPE? PIN IT FOR LATER!
PESTO CAULIFLOWER
Ingredients
- 1 large head Cauliflower chopped into florets
- 1 pint Cherry Tomatoes
- 1 medium Red Onion sliced into wedges
- 2 tbsp Extra Virgin Olive Oil
- ½ tsp Garlic Powder
- Salt and Pepper to taste
- ¼ cup Pesto* plus more for drizzling
- Juice of 1/2 a Lemon
- Parmesan Cheese grated, optional, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss the cauliflower, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper. Make sure everything’s coated well.
- Dump everything onto the baking sheet in an even layer but don’t crowd them! Use two pans if needed for max crispiness.
- Roast for 25–30 minutes, tossing halfway through. You want the cauliflower to be golden and crispy on the edges, the tomatoes blistered, and the onions softened and lightly caramelized.
- Transfer the hot veggies back to the bowl and toss immediately with the pesto and a squeeze of fresh lemon juice.
- Serve with a sprinkle of freshly grated parmesan cheese on top, if desired.
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Nutrition
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