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Pesto Cauliflower
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5 from 12 votes

Pesto Cauliflower

Roasted cauliflower is transformed by spinach basil pesto to make it the star of your dinner table, and comes together in less than 25 minutes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Keyword: cauliflower, pesto, veggie side dish
Servings: 2
Author: Alena Kharlamenko, MS, RD


Roasted Cauliflower

  • 1 lb 16 oz cauliflower florets
  • ½ tbsp olive oil
  • ¼ tsp salt

Spinach Basil Pesto

  • 1 cup packed spinach
  • 1 cup packed basil
  • ¼ cup walnuts
  • 2 cloves garlic roughly chopped
  • ¼ tsp salt
  • 2 tbsp olive oil
  • ¼ cup water


  • Preheat oven to 450F. Line a baking sheet with parchment paper. Spread cauliflower evenly on the baking sheet. Drizzle with olive oil and season with salt. Mix well to evenly coat the cauliflower. Bake for 20 minutes or until the cauliflower is slightly golden. Remove from oven.
  • While the cauliflower is cooking, make the spinach basil pesto. In a food processor, add spinach, basil, walnuts, garlic, salt, and olive oil. Process until ingredients are finely minced, adding water gradually to thin out the pesto sauce.
  • Drizzle pesto over the cauliflower and serve immediately. Store leftover pesto in an airtight container in the fridge for up to 5 days.