Pesto Roasted Cauliflower

Pesto Roasted Cauliflower

Love pesto, but wish enjoying it didn’t always have to mean a big plate of pasta? This far lower calorie, higher-fiber, low carb, and gluten-free alternative will be filling, nourishing and diet-friendly!

For this easy recipe, you can use store-bought pesto or make your own. It’s a quick, delicious sauce in the food processor, and the fresh flavor will amaze you!

Homemade Pesto:

  • 2 cups or bunches fresh basil leaves
  • 1/4 cup pine nuts/walnuts
  • 4 cloves garlic
  • 1/2 cup grated parmesan (vegans can swap this for nutritional yeast)
  • approx. 1/2 cup olive oil

For the Cauliflower:

  • 1 head of cauliflower
  • Pesto sauce (1/3 cup, if store-bought)
  • 2 tbsp olive oil (or 1 tbsp if using your fresh pesto)


  1. Preheat the oven to 400 degrees and prep a baking sheet with parchment paper.
  2. If making your own pesto, add the ingredients to a food processor except for the olive oil.
  3. Process the ingredients until all are finely chopped, scrape the sides down.
  4. Slowly pour in your olive oil whilst blending until the pesto is a thick paste.
  5. Chop the cauliflower into florets and place in a large mixing bowl.
  6. Add pesto and olive oil to the cauliflower and mix well with a spoon or your hands.
  7. Spread the cauliflower out on the baking sheet in a single layer and roast for 30-40 minutes until browned, turn the pieces over mid-way through!
  8. Enjoy with salad, fresh fish or grilled meat, chopped into tuna salads or chicken salad, or dipped into guacamole!

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