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Roasted Broccoli & Cauliflower with Pickled Pesto

Prep time 20 min
Cook time 25 min
Total time 45 min

Prep time 20 min
Cook time 25 min
Total time 45 min


Roasted broccoli and cauliflower are one of my go-to quick, wholesome side dishes for dinner. With this recipe I added a quick, homemade pickle pesto to serve over the veggies as a flavor addition (explosion!) Feel free to make these crispy-tender florets either with or without the pesto. And save whatever leftover pesto you have to dress up salad, eggs and any other creative ideas that you may have. Enjoy!

Serves 8

2 heads Broccoli

1 head cauliflower

4 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

2 teaspoons fresh garlic, minced

juice from 1 Lemon

For the Pickled Pesto:

¼ cup fresh flat leaf parsley, chopped

2 tablespoons cilantro, chopped

1½ tablespoons capers, drained

½ cup sweet pickles, chopped

1 clove fresh garlic, minced

1 tablespoon dijon mustard

1 tablespoon stone-ground mustard

1 tablespoon lemon juice

1 teaspoon white wine vinegar


Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.


Wash the broccoli and cauliflower heads and then pat dry. It’s important to dry thoroughly so that it will roast properly. Cut into small florets.


In a medium bowl combine the florets, olive oil, salt, pepper and garlic cloves. Toss until well combined and then spread over the prepared baking sheet.


Roast for 25 minutes, stirring halfway through. Meanwhile make the pickled pesto: Place the parsley, cilantro, capers, pickles, garlic, both mustards, and olive oil in a food processor and pulse until a paste forms. Stir in the lemon juice and vinegar.


Remove from oven once the florets are tender with crispy bottoms. Drizzle the lemon juice over the cooked florets and serve immediately with a scoop of pickled pesto. Enjoy!


Calories: 89
Fat: 8g
Carbohydrates: 2g
Sodium: 433mg
Fiber: 2g
Protein: 1g
Sugar: 1g

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