Ingredients

The following ingredients have 6 Servings
  • 1 cauliflower head (, cut into florets)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper (, to taste)
  • 1 bunch parsley
  • 1 garlic clove
  • Zest of 1 lemon
  • Juice of 1 lemon ((about 2 tablespoons))
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt (, to taste (about 1/4 - 1/2 teaspoon to start))
  • Optional: extra water or olive oil ((see notes))

Instruction

  • Preheat oven to 375F. Grease a large baking sheet. Place the cauliflower florets on the baking sheet. Spray with olive oil. Season with garlic powder, salt, and pepper. Roast at 375F for 15-20 minutes, until desired done-ness. Remove from oven. 
  • Prepare the parsley pesto while the cauliflower is roasting: Remove the large stems from the parsley and discard. Roughly chop the parsley leaves - you should have about 1 rounded cup. Finely mince/grate the garlic clove. Zest and juice the lemon. Grate the Parmesan cheese (or use grated cheese).  
  • In a small food processor, add the pesto ingredients (chopped parsley through olive oil). Pulse a few seconds at a time. Season with salt. If the pesto is too thick, add a tablespoon of olive oil or water at a time until you reach the desired consistency.