Pesto & Asiago Roasted Cauliflower
If you’re looking for a quick and easy side dish recipe, try this pesto & asiago roasted cauliflower. It’s healthy, low carb, and delicious!
Pesto and Asiago Roasted Cauliflower is a simple dish that takes little to no prep time. Packed with flavor, this recipe is sure to be your new go-to for an easy weeknight healthy side dish!
What do you serve with roasted cauliflower?
Before I created this recipe, my go-to side dish option was mashed cauliflower. It’s easy to make and super versatile. But sometimes I’m in the mood for something different…
Get free meal plans, recipes, and more straight to your inbox!
The best part about roasted cauliflower is how well it goes with so many flavors – pesto, balsamic vinegar, spicy sriracha, you name it! One of our favorite ways to eat this is by topping roasted cauliflower with homemade pesto and then serving it alongside grilled chicken or steak. The juicy meat marinades into the nutty pesto sauce that coats each floret of cauliflower leaving a crispy outside while soft on the inside.
Why is my roasted cauliflower mushy?
Sometimes roasted cauliflower comes out tender and sometimes it leaves you with mush. This is often caused by uneven cooking of the florets. To ensure that your cauliflower cooks well, here are a couple tips:
– Cut the whole head into small bite size pieces – For this recipe I recommend medium-sized pieces about 3 inches long and 2 inches wide.
– Make sure not to crowd the pan – You want plenty of space in between each piece of cauliflower for even roasting
Before adding the pesto topping and cheese, make sure they’re mixed together thoroughly before adding to the dish, or else some of them will cook more than others.
How can I keep my roasted cauliflower crispy?
The best way to keep your roasted cauliflower crispy is to steam the whole cauliflower head, remove it from the stove and then place the toppings on before baking for a short period of time. This allows you to partially cook the cauliflower before adding it into the oven to bake the flavors of the pesto and cheese.
Do I have to wash cauliflower before roasting?
It is always best to wash any produce regardless of where it has been purchased. This ensures that you are washing away any undesirable residue or bacteria that might have been on the surface.
What is asiago cheese?
Asiago is a hard Italian cow’s milk cheese with an aroma and flavor similar to Parmesan. It can develop a rich straw-yellow natural rind or be covered in wax or a food-grade vegetable oil coating, though it does not typically contain holes like Swiss cheese.
How long can you store cauliflower?
Cauliflower can be stored for up to 1-2 weeks in the refrigerator. To store, loosely place cauliflower in an open brown paper bag or wrap with cellophane and then place in a drawer. This will allow airflow and it will help lessen the chance of mold growth on your cauliflower. To freeze, you can use ziplock bags or glass storage containers.
Pesto & Asiago Roasted Cauliflower Recipe Ingredients
- 1 medium cauliflower
- 1/2 cup vegan mayo (or any)
- 1/4 teaspoon hot sauce (any)
- ½ teaspoon minced garlic clove
- salt and pepper to taste
- ½ cup asiago cheese (¼ cup in sauce, ¼ cup sprinkled on before baking)
- 1 tablespoon piquillo pepper pesto
Pesto & Asiago Roasted Cauliflower Recipe Instructions
- Wash and cut the stem off your cauliflower so that it lays flat.
- Add some water to a pot and place your cauliflower. Place the lid on and steam it for 10 minutes on medium-low. 10 minutes from the boiling point.
- In the meantime mix your sauce. In a medium mixing bowl, add all mayo, hot sauce, minced garlic, salt, pepper, 1/4 cup asiago cheese, and piquillo pepper pesto. Mix together.
- Place your steamed cauliflower onto a baking dish lined with parchment paper and slather it in your sauce and sprinkle with asiago cheese.
- Bake in a preheated oven at 425 degrees for 18-20 minutes or until golden.
Pesto & Asiago Roasted Cauliflower Recipe Nutrition
Serves 8
Calories 133, Total C 5g, Fiber 1g, Net C 4g, Sugars 1g, Fat 11g, Protein 4g
Here is a video we made to show you how to make this whole roasted cauliflower recipe.
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this roasted cauliflower with pesto recipe:
Pesto & Asiago Roasted Cauliflower Recipe
Equipment
- square baking dish
Ingredients
- 1 medium cauliflower
- 1/2 cup vegan mayo or any
- 1/4 teaspoon hot sauce any
- ½ teaspoon minced garlic clove
- salt and pepper to taste
- ½ cup asiago cheese ¼ cup in sauce, ¼ cup sprinkled on before baking
- 1 tablespoon piquillo pepper pesto
Instructions
- Wash and cut the stem off your cauliflower so that it lays flat.
- Add some water to a pot and place your cauliflower. Place the lid on and steam it for 10 minutes on medium-low. 10 minutes from the boiling point.
- In the meantime mix your sauce. In a medium mixing bowl, add all mayo, hot sauce, minced garlic, salt, pepper, 1/4 cup asiago cheese, and piquillo pepper pesto. Mix together.
- Place your steamed cauliflower onto a baking dish lined with parchment paper and slather it in your sauce and sprinkle with asiago cheese.
- Bake in a preheated oven at 425 degrees for 18-20 minutes or until golden.
