Garlic Roasted Cauliflower

Garlic Roasted Cauliflower

1 Review
From: Diabetic Living Magazine

This cauliflower side dish is seasoned with olive oil, garlic, salt and pepper, roasted until crisp and brown and then tossed with a delicious green pea pesto.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Green Pea Pesto
  • ½ cup frozen peas, thawed
  • ½ cup snipped fresh Italian (flat-leaf) parsley leaves
  • ¼ cup snipped fresh basil
  • ¼ cup snipped fresh mint
  • 2 tablespoons water
  • 2 tablespoons grated Parmesan cheese
  • 1 shallot, chopped
  • 1 to 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch cayenne pepper (optional)
  • Garlic Roasted Cauliflower
  • Nonstick cooking spray
  • 1 large head cauliflower (3 to 3- ½ pounds), cut into chunks
  • 6 cloves garlic, peeled and halved
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper (optional)


  • Prep

  • Ready In

  1. To prepare Green Pea Pesto: In a food processor, combine peas, parsley leaves, basil, mint, water, Parmesan cheese, shallot, lemon juice, salt, pepper, and, if desired, cayenne pepper. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Set aside or store in an airtight container in the refrigerator for up to 2 days.
  2. To prepare Garlic Roasted Cauliflower: Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil and coat with cooking spray.
  3. In a very large bowl, combine cauliflower and garlic. Add oil, salt, black pepper, and, if desired, crushed red pepper; toss to coat cauliflower.
  4. Spread cauliflower mixture in the prepared baking pan. Roast for 15 minutes. Stir. Roast for 10 to 15 minutes more or until edges are brown and cauliflower is crisp-tender. Toss with Green Pea Pesto just before serving.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 60 calories; 4 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 2 g protein; 46 mcg folate; 1 mg cholesterol; 2 g sugars; 439 IU vitamin A; 36 mg vitamin C; 35 mg calcium; 1 mg iron; 186 mg sodium; 238 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

Reviews 1

July 25, 2018
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I made the roasted cauliflower as a last minute thing. It was great WITHOUT the pesto. The pesto didn't turn out so great. The cauliflower needed only the spices, olive oil & garlic. I made sure to roast the cauliflower a little longer than suggested. I made sure it was browned nicely. I could've eaten the whole head of cauliflower myself. 4 stars because the pesto didn't work.
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