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This pesto stuffed cauliflower recipe is a mid-summer dream, as the aroma of basil permeates the roasted cauliflower from the inside out. This low-cal dish is full of flavor and healthy, fresh ingredients.

Whole Roasted Cauliflower, Stuffed With Pesto served on a wooden cutting board

This recipe is one of my absolute favorites; the combination of cauliflower and pesto reminds me of those summer days when the basil bushes are begging to be harvested and their fragrance fills the air.

Why you’ll love this pesto stuffed and roasted cauliflower recipe

  • It’s delicious: Pesto stuffed roasted cauliflower is packed with flavor. The nutty, herby taste of the pesto pairs perfectly with the earthy, slightly sweet flavor of roasted cauliflower.
  • It’s healthy: Cauliflower is a nutritious vegetable that’s low in calories and high in fiber, vitamins, and minerals. By stuffing it with pesto made with healthy ingredients like basil, garlic, and olive oil, you’re adding even more nutrients to your meal.
  • It’s versatile: Pesto stuffed roasted cauliflower can be served as a side dish, a vegetarian main course, or even as an appetizer. It’s a great dish to serve at a dinner party.
  • Easy to make: Roasting cauliflower is simple, and stuffing it with pesto takes only a few extra minutes.
  • Pretty as a picture: The bright green pesto contrasts beautifully with the white cauliflower, making it a stunning addition to any table.

Ingredients and substitution notes 

  • Cauliflower. You can use any variety of cauliflower for this recipe, including white, purple, or yellow.
  • Basil. Fresh basil is best for making pesto. If you don’t like the taste of basil, you can try using other herbs like parsley.
  • Parsley. Fresh parsley adds a nice flavor and color to the pesto, but you can omit it if you don’t have any or substitute it with other herbs like basil.
  • Spinach. Spinach is a great way to add some extra nutrients to your pesto and give it a vibrant green color.
  • Pine nuts. Pine nuts are a classic ingredient in pesto, but they can be quite expensive. You can substitute them with other nuts like walnuts, almonds, or cashews. You can use toasted or un-toasted nuts, depending on your preference.
  • Garlic cloves.  These give the pesto a pungent flavor, but you can use roasted garlic if you prefer a milder taste.
  • Crushed red pepper flakes. If you like a bit of heat, you can add crushed red pepper flakes to the pesto.
  • Nutritional yeast flakes. This is a vegan substitute for Parmesan cheese, giving the pesto a cheesy flavor. 
  • Lemon juice. Adds a bright, acidic flavor to the pesto.
  • Salt.  Essential for bringing out the flavors in the pesto. You can use any type of salt, including sea salt, kosher salt, or himalayan salt.
  • Olive oil. Good quality extra-virgin olive oil is best for making pesto, but you can use any type of oil you prefer, such as avocado oil or sunflower oil.
  • Panko Bread Crumbs. Add a crispy texture to the dish. You can substitute them with gluten-free panko bread crumbs for a gluten-free option.
  • Margarine. Vegan margarine helps the cauliflower to turn a beautiful golden brown color in the oven.

Recipe variations and add-ins

  • Sun-dried tomatoes: Sun-dried tomatoes add a tangy and slightly sweet flavor to the pesto.
  • Olives: Chop up some green olives and mix them into the pesto for a briny flavor.
  • Artichoke hearts: Finely chop some canned or marinated artichoke hearts and mix them into the pesto for a Mediterranean twist.
  • Roasted garlic: Use roasted garlic instead of raw garlic for a milder and sweeter taste.
Whole Roasted Cauliflower served on two white plates with extra vegan pesto

Top tips

  • Choose a head of cauliflower that is firm, without any brown spots or bruises.
  • Roast the cauliflower until it’s fork-tender. Overcooked cauliflower will become mushy and lose its shape, while undercooked cauliflower will be tough and difficult to eat.
  • Toast the pine nuts before adding them to the pesto. Toasting the nuts brings out their natural oils and enhances their flavor.
  • Use a food processor to make the pesto. This will ensure that the ingredients are finely chopped and well combined.
  • Serve the pesto stuffed roasted cauliflower immediately while it’s still hot and crispy. This dish is best enjoyed fresh out of the oven!

Make ahead of instructions and storage

Prepare the pesto and store it in an airtight container in the refrigerator for up to 3 days.

Serving suggestions

  • Serve it with a simple vegan caesar salad. The freshness of the salad will complement the rich flavors of the cauliflower.
  • Serve it as a party appetizer by cutting the cauliflower into smaller pieces. The pesto stuffed roasted cauliflower bites are a crowd-pleaser!
  • Top it with some chopped fresh herbs, such as parsley or basil, for a burst of fresh flavor.
Roasted Cauliflower served with extra vegan pesto

FAQs

Can I use a different type of pesto for this recipe? 

Yes, you can use any type of pesto that you like. Traditional basil pesto is a classic option, but you can also try making pesto with other herbs, such as cilantro, parsley, or mint.

Can I use a different type of nut instead of pine nuts?

Yes, you can use walnuts.

Can I make this recipe gluten-free? 

Yes, you can make this recipe gluten-free by using gluten-free panko bread crumbs.

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Roasted Cauliflower served with extra vegan pesto

Roasted Pesto Stuffed Whole Cauliflower

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  • Author: Chef Ani
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Description

This pesto stuffed cauliflower recipe is a mid-summer dream, as the aroma of basil permeates the roasted cauliflower from the inside out. This low-cal dish is full of flavor and healthy, fresh ingredients.

Ingredients

Scale
  • 1 whole Cauliflower
  • 6–8 tablespoons Panko Bread Crumbs
  • 2 tablespoons of melted vegan margarine + 2 tablespoons of Panko Bread Crumbs

Pesto:

  • 2 cups basil
  • 1/2 cup parsley
  • 1/2 cup spinach
  • 1/4 cup pine nuts (toasted or un-toasted) *
  • 3–4 garlic cloves
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup olive oil

Instructions

  1. Prepare the Cauliflower by cleaning and rinsing the whole head of cauliflower. Cut off as much of the leaves and middle stem as possible without compromising the florets.
  2. Bring a medium pot with salted water to a boil. Place the whole cauliflower in the boiling water.  Let it boil for 4-5 min.
  3. Remove the cauliflower from the boiling water, rinse under cold water to stop the cooking process, and set aside to dry.
  4. Next Prepare the Pesto: In a food processor add basil, parsley, spinach, pine nuts,  garlic, crushed red pepper flakes, nutritional yeast flakes, lemon juice, and salt.  Pulse into a rough paste scraping down the sides occasionally. Then slowly add the olive oil to the paste while the food processor is running.
  5. Right before stuffing, add bread crumbs to the pesto and stir to combine.  This will help the pesto stay inside the cauliflower.
  6. Next, add the pesto and bread crumb mixture to an icing bag (plastic bag) and fill from beneath the cauliflower into open spaces.  You can even fill some from the top, if you have space.
  7. Place right side up on a baking tray. Brush the whole cauliflower with a mixture of 2 tablespoons of melted vegan margarine. It works really well to combine the margarine and bread crumbs before brushing it on the cauliflower.   This step will ensure a nice browning on top.
  8. Bake at 400F for 45-50 min.

Notes

Serve with extra pesto if desired!

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