Cauliflower Baked in Pesto Rosso

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

1 head cauliflower
200 g pesto, red

Instructions

Preheat the oven to 220 ° C fan oven.
Cut the cauliflower into bite-sized florets and mix thoroughly with the pesto rosso in a large bowl. Spread everything evenly on a baking sheet or grill rack lined with baking paper. As soon as the oven has reached its temperature, cook the cauliflower florets on the middle rack for about 15 minutes until they are nicely browned. If you want, you can turn it over again 5 minutes before the end to achieve a more even roast.
Tips: Homemade pesto is of course more delicious, but if you want it to be quick, you can also have a glass from the supermarket.
Vegans leave out the cheese in the pesto recipe of their choice.
If you like, you can save calories by carefully draining or dabbing the cauliflower on some kitchen paper shortly after baking, or you can add more calories in the form of freshly grated Parmesan.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.