Quick and satisfying with minimal effort, pesto roasted cauliflower and broccoli is a must-try. Make it with homemade or store-bought pesto for an easy side.
Sometimes we just need more vegetables in our diet. It’s not about New Year’s resolutions or some sort of a post-holiday penance but rather a need to load up on all the good stuff our bodies have been missing out on for a while now.
Let’s face it, it’s easy to eat clean in the summer when a big bowl of salad makes for a quick lunch or dinner but things get a little more challenging when the temperatures drop and comfort food reigns supreme. That’s when a sheet pan of warm pesto roasted cauliflower and broccoli comes in; it’s hearty while still managing to be filled with all the goodness your body is craving.
The wonderful thing about these pesto roasted vegetables is how easy they are to throw together. With very little energy expended you have a warm side that’s healthy, flavorful and very satisfying. While delicious roasted on their own, broccoli and cauliflower are even more irresistible when tossed with a fresh and flavorful pesto. Use your favorite store-bought pesto (regular or dairy-free) or make your own lemon kale pesto (recipe below). Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Broccoli and Cauliflower – Cut into florets or save even more time and use pre-washed bags from the store.
- Olive Oil – Use your favorite olive oil for roasting.
- Pesto – If you’re making the kale pesto you’ll need lacinato kale, lemon juice, garlic, almond flour and olive oil, otherwise use your favorite store-bought pesto.
- Lemon – Fresh lemon juice and zest adds lots of fresh flavor to the roasted broccoli and cauliflower.
How to Make Roasted Cauliflower and Broccoli:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- If you’re making the kale pesto you’ll start by quickly blanching the kale in boiling water to set the vibrant green color and remove any bitterness.
- Next you’ll blend the blanched kale along with the lemon juice, garlic, almond flour (or substitute your favorite nut) and olive oil to create the dairy-free and vegan pesto sauce. The sauce can be made ahead of time and kept in an airtight container in the fridge until needed.
- When you are ready to roast the broccoli and cauliflower toss the florets with the olive oil and spread them out on a sheet pan. Into the oven they go for about 20 minutes or until tender and browned at the edges.
- One the vegetables are done add the pesto directly to the still warm sheet pan and toss until evenly coated. Shower with fresh lemon zest and serve with lemon wedges on the side to squeeze over.
Quick and easy to prepare, you can’t go wrong with this pesto roasted cauliflower and broccoli. Serve it as a side, or add the roasted vegetables to salads and pastas.
More Roasted Vegetable Recipes:
Pesto Roasted Broccoli and Cauliflower
Quick and satisfying with minimal effort, pesto roasted cauliflower and broccoli is a must-try. Make it with homemade or store-bought pesto for an easy side.
Ingredients
For the Kale Pesto:
- 1 ounce/28g (about ½ cup) roughly torn Lacinato kale
- 1 clove of garlic
- 2 Tablespoons/30ml extra virgin olive oil
- 2 teaspoons/10ml lemon juice
- ½ teaspoon lemon zest (plus more for serving)
- ¼ teaspoon fine sea salt
- 1 Tablespoon/7g almond flour
For the Roasted Broccoli and Cauliflower:
- 8 ounces/226g broccoli florets
- 8 ounces/226g cauliflower florets
- 1 Tablespoon/15ml extra virgin olive oil
- ¼ teaspoon fine sea salt
- Lemon wedges for serving
Instructions
For the Pesto:
- If making homemade kale pesto start by bringing a small pan of salted water to a boil. Add kale and blanch for about one minute.
- Strain and place kale in an ice bath to stop cooking. Squeeze kale to remove excess water and place kale in the bowl of a mini food processor along with the other pesto ingredients. Pulse until smooth.
For the Roasted Cauliflower and Broccoli:
- Pre-heat oven to 425°F.
- Toss broccoli and cauliflower with the olive oil and salt directly on a parchment-lined sheet pan until well coated. Spread vegetables into a single layer and roast for 20-25 minutes (or until tender).
- Remove sheet pan from oven and add 2 Tablespoons of pesto to the pan. Toss until all the vegetables are well coated. Sprinkle with additional lemon zest to taste and serve warm with lemon wedges on the side.
Notes
Variations:
Use your favorite store-bought pesto instead of the kale pesto.
Storage:
Pesto can be made-ahead of time. Roasted vegetables are best eaten warm but can be stored in an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 300mgCarbohydrates: 9gFiber: 4gSugar: 3gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alene says
This was delicious! I didn't have baby spinach but I did have baby arugula and that was perfect. The dressing was so good that I'm going to use on different things. I love greens anyway, so I knew I would like this. I made it for myself for dinner when my husband was out. Thank you for such a clever recipe.
Lori E Garvey says
sounds delish!!!