Fresh cauliflower tossed with a sun dried tomato pesto; then roasted until lightly brown, caramelized and tender.
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I first shared this recipe for Sun Dried Tomato Roasted Cauliflower in 2011, but it's not the last time I've made it by all means.
Personally, I prefer to use homemade sun dried tomato pesto because it's simple to make. However, you can now easily purchase it already made in your local grocery store or online.
Cauliflower is one of my personal favorite vegetables; especially when roasted until golden brown. It's delicious, simple to make and this version takes hardly any time to prepare as well.
Some of our favorite recipes include Parmesan Fried Cauliflower, Roasted Garlic Mashed Cauliflower and Horseradish Cheddar Cauliflower Gratin.
This recipe for Sun Dried Tomato Roasted Cauliflower serves 4 people and has such an amazing flavor. Here are a few tips on how to select, store and prepare cauliflower.
Look for cauliflower with compact, creamy white florets and crisp bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.
Refrigerate cauliflower unwashed and tightly wrapped in plastic for up to 5 days.
Remove the hard core by breaking of the leaves, turning the cauliflower upside down and cutting around the core with a small, sharp knife. Cut the rest of the cauliflower into similar sized florets so that they cook at the same rate.
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Spoons
- Wooden Spoon
- Baking Sheet
For this recipe you'll need the following ingredients:
Cauliflower Florets: Fresh cauliflower tastes best in this recipe, but you can use frozen, defrosted cauliflower also. However, reduce the cooking time to only 15 minutes since the vegetable will already be soft.
Sun Dried Tomato Pesto: You can make your own by using this recipe; which includes fresh sun dried tomatoes, garlic, basil, asiago or parmesan cheese and extra virgin olive oil. Or you can purchase this pesto already made in your local grocery store in the condiment or Italian section.
Extra Virgin Olive Oil
How do you make Sun Dried Tomato Roasted Cauliflower?
Preheat the oven to 425 degrees F. Add the cauliflower florets to a mixing bowl; then add the pesto and oil. Mix well; then place on a baking sheet.
Roast the cauliflower for 25-30 minutes until the florets are tender and light brown in color; tossing halfway through cooking. Remove from the oven and serve hot.
There are so many recipes that would go perfectly with this recipe, but some of our favorites include Mediterranean Stuffed Flank Steak, Stuffed Pesto Chicken, Creamy Tuscan Chicken, Tortellini Bake and Caprese Stuffed Pork Loin
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Roasted Cauliflower Recipes
- Sesame Roasted Cauliflower
- Paprika, Rosemary and Cheese Cauliflower Popcorn
- Sriracha Lime Roasted Cauliflower
- Mediterranean Roasted Cauliflower
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Sun Dried Tomato Roasted Cauliflower
- 1 head fresh cauliflower
- 3 tablespoons prepared sun dried tomato pesto
- 3 tablespoons extra virgin olive oil
- Preheat the oven to 425 degrees F. Add the cauliflower florets to a mixing bowl; then add the pesto and oil. Mix well; then place on a baking sheet.
- Roast the cauliflower for 25-30 minutes until the florets are tender and light brown in color; tossing halfway through cooking. Remove from the oven and serve hot.
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*This post was originally shared October 2011/Updated June 2022
Oh Carrie! I love, love cauliflower, can't wait to try this!
Carrie's Experimental Kitchen says
Thanks Joan. 🙂