Roasted cauliflower with pesto and almonds: cauliflower steaks tossed in a fresh basil pesto with crunchy toasted almond slivers and roasted until golden. It is plant based, nourishing, Paleo, Whole30 and made with vegan gluten-free ingredients.
Seriously you have to try this Almond Pesto Cauliflower recipe and I promise you will not be disappointed! It is flavorful, filling, nutritious, crunchy and meets all textures your palate will swoon over! For the pesto, I like to use this kale pesto recipe.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 35 minutes at 400 degrees F
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 5
- ⚡ Calories: 255kcal per serving, per the recipe card
- 🥣 Ingredients: cauliflower, fresh basil, olive oil, garlic, lemon juice, toasted almond slivers, Himalayan salt and black pepper
- 🌶️ Flavor Profile: Bold, nutty and herby with a golden roasted edge
- ✋ Difficulty: Easy, one sheet pan
Quick Answer
Preheat the oven to 400 degrees F and grease a baking pan. Slice 1 head of cauliflower into even steaks or large chunks. Blend 2 cups packed basil, ½ cup olive oil, 2 garlic cloves, 1 teaspoon lemon juice, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon toasted almond slivers about 45 seconds. Pour the pesto over the cauliflower, saving ¼ cup, toss with ¼ cup almond slivers and roast 35 minutes. Top with the reserved pesto.
Jump to:
- Quick Look
- Quick Answer
- Why Pesto Roasted Cauliflower Works
- Why You'll Love This Cauliflower Side Dish
- What Ingredients Go Into This Cauliflower Recipe
- Why I Love Pesto and Cauliflower Together
- How to Make Roasted Cauliflower Pesto
- Expert Tips
- Serving Suggestions
- Roasted Cauliflower FAQs
- More Pesto Recipes
- Roasted Cauliflower with Pesto and Almonds (Paleo, Whole30)
Cauliflower is delicious, crunchy, and packed full of nutty flavors. It is versatile too! Cauliflower is an incredible vegetable that can easily be turned into cauliflower pizza crust, cauliflower rice fritters or tossed in burritos in place of rice. Find more ideas in my cauliflower rice recipes.
This easy sheet pan meal of roasted cauliflower mixed with pesto and crunchy almonds takes little time and makes the most savory side dish! Serve it to guests (and yourself) and you will all feel like you are dining at a fancy restaurant!
Why Pesto Roasted Cauliflower Works
Click to see why it works
- Even slices cook evenly. Slice the cauliflower into almost equal sizes for even baking.
- No overlapping. Pieces that do not overlap on the baking sheet roast instead of steam.
- The pesto roasts into the florets for a deep, savory flavor.
- Reserved pesto on top brings back the fresh basil after roasting.
- Toasted almonds add a nutty crunchy texture, with no dairy, cheese or pine nuts in the pesto.
Why You'll Love This Cauliflower Side Dish
- Can we all just agree that this recipe says "Hello Beautiful" all the way! Beautiful skin, beautiful nutrients, and beautiful plant-based ingredients!
- Bold, nutty, and chock-full of flavor!
- Paleo, Whole30, vegan and gluten-free.
- One sheet pan and 45 minutes.
- A holiday-worthy side. This is SUCH AN AMAZING side dish that you'll probably rave about for years to come!
What Ingredients Go Into This Cauliflower Recipe
- 1 cauliflower head.
- Fresh Italian sweet basil leaves - packed.
- Olive oil.
- Himalayan salt and freshly ground black pepper.
- Fresh lemon juice - to bring out flavor.
- Almond slivers or almond slices - toasted.
- Garlic cloves - minced.
See recipe card for quantities.
Why I Love Pesto and Cauliflower Together
I love fresh pesto and I REALLY LOVE it combined with roasted cauliflower. The two married together is one of the most luxurious side dishes your lips will ever touch! This recipe is bold, nutty, and chock-full of flavor!
Almond pesto roasted cauliflower will totally blow your mind because there are SO MANY BOLD flavors going on here! I like to use this kale pesto recipe or a basic basil pesto sauce without the dairy, cheese or pine nuts, or try my cilantro basil pesto. We add toasted almonds for a nutty crunchy texture on top.
How to Make Roasted Cauliflower Pesto
1Heat the oven. Preheat the oven to 400 degrees F. Lightly grease a baking pan with cooking spray or olive oil.
2Prepare the cauliflower. Wash the cauliflower and remove the stem. Slice it into even size "steaks" or large chunks. It is fine if some break off into smaller pieces. It will break more after it cooks. Spread it on the baking pan.
3Make the pesto. In a blender add the basil, olive oil, salt, black pepper, lemon juice, garlic and 1 tablespoon of toasted almond slivers. Blend until slightly smooth for about 45 seconds.
4Add the pesto. Pour the pesto over the cauliflower, leaving about ¼ cup for reserve.
5Toss with almonds. Add ¼ cup of toasted almond slivers and toss the cauliflower with your hands to coat evenly, then spread it evenly on the baking sheet.
6Roast. Roast at 400 degrees for 35 minutes to pure perfection, flipping it about halfway through cooking. Use the reserve pesto to top the roasted cauliflower before serving and garnish with extra almond slivers. Serve warm.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Even sizes. Slice the cauliflower into almost equal sizes for even baking.
- Give it room. Make sure the pieces do not overlap on the baking sheet.
- Flip halfway through roasting for golden edges on both sides.
- Save some pesto to spoon over right before serving.
- Make it a meal. Turn it into a cauliflower pasta recipe and serve it over gluten free noodles, or try my lemony basil pesto pasta.
Serving Suggestions
Serve this fantastic cauliflower recipe as a side dish, with other roasted vegetables, or alongside meat such as top sirloin steak, pan seared chicken breast, stuffed chicken or blackened rockfish. Have extra cauliflower? Use it in this roasted cauliflower red pepper soup!
Holiday table: serve it with my Oven Roasted Brussels Sprouts, or browse all of my healthy Thanksgiving side dishes. More cauliflower: Cauliflower Tabbouleh Salad, Easy Homemade Cauliflower Ice Cream and One-Pot Lemony Basil Pesto Pasta.
Roasted Cauliflower FAQs
Roast it at 400 degrees F for 35 minutes, flipping it about halfway through.
Slice it into almost equal sizes and make sure the pieces do not overlap on the baking sheet.
Yes. The pesto is basil, olive oil, garlic, lemon juice, salt, pepper and toasted almonds, with no cheese or pine nuts.
Yes. It is also vegan and gluten-free.
Yes. A kale pesto or a basic basil pesto without the dairy, cheese or pine nuts works well.
Serve it as a side with roasted vegetables, steak, chicken or fish, or over gluten free noodles.
More Pesto Recipes
Try Kale and Basil Pesto, Cilantro Basil Pesto or Roasted Cauliflower Red Pepper Soup next. If you make this almond pesto roasted cauliflower recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Roasted Cauliflower with Pesto and Almonds (Paleo, Whole30)
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Ingredients
- 1 cauliflower head
- 2 cups fresh Italian sweet basil leaves packed
- ½ cup olive oil
- ½ teaspoon Himalayan salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- ¼ cup + 1 tablespoon toasted almond slivers
- 2 garlic cloves minced
Instructions
Prepare the cauliflower
- Preheat the oven to 400 Degrees F. Lightly grease a baking pan with cooking spray or olive oil.
- Wash and slice the cauliflower by removing the bottom then slicing it vertical or chop into large chunks, or "steaks" that are even in size. Spread the chopped cauliflower on a baking pan.
Make the pesto
- In a blender add the basil, olive oil, salt, black pepper, lemon juice, garlic and 1 tablespoon of toasted almond slivers. Blend until slightly smooth for about 45 seconds.
Mix and roast
- Pour the pesto over the cauliflower leaving about ¼ cup for reserve.
- Add ¼ cup of toasted almond slivers and toss the cauliflower with your hands to coat evenly then spread it evenly on the baking sheet.
- Bake for 35 minutes, flipping halfway. Use the reserve pesto to top the roasted cauliflower before serving and garnish with extra almond slivers. Serve warm.
diana says
Question on the roasted cauliflower. - Do you put any oil in the pan prior to putting in the cauliflower.
Danielle Fahrenkrug says
Hi Diana! Yes, lightly coat the pan with cooking spray or olive oil first. Thank you for asking!