Smashed Parmesan Cauliflower with Rustic Basil Pesto

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This recipe was created by Binjal Pandya on behalf of Barilla®.

Ingredients 4 Servings


  • 1        cup Barilla® Rustic Basil Pesto
  • 1        medium head of cauliflower, cut into florets
  • ½       cup Parmesan cheese, grated
  • 1-2     tablespoons extra virgin olive oil
  • 1        teaspoon red pepper flakes
  • ½       cup sour cream for serving
  • Fresh parsley, chopped for garnishing
  • Salt and black pepper to taste
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  • Preheat oven to 450° F.

  • Bring a large pot of water to a boil. Once boiling, add cauliflower and boil about 5-6 minutes until cauliflower is a bit firmer than al dente. Check with a knife. Once cooked properly, drain.

  • Line a baking sheet with parchment pepper. Place each boiled floret and smash gently with potato masher, do not over mash just smash.

  • Spray or brush olive oil over smashed cauliflower. Sprinkle salt and pepper. Roast 12-15 minutes and then broil for 7-8 minutes until golden and crisp on top.

  • Remove the baking sheet from the oven.

  • Sprinkle Parmesan then top with pesto.Garnish with parsley and red pepper. Serve with sour cream and enjoy.

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