Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes






  • 1 medium head cauliflower, cleaned with stem and bottom leaves sliced off 
  • 2.5 ounces prepared pesto paste (we used Amore) 
  • 5 ounce can diced tomatoes with basil, garlic and oregano (we used Hunt’s) 
  • 3 ounces Cabot Extra Sharp Cheddar, shredded (about ¾ cup)


  1. PREHEAT oven to 425°F.
  2. PLACE cauliflower in a medium-sized baking dish. Spread pesto paste on cauliflower with a basting brush. Pour can of tomatoes overtop the cauliflower. Roast for 45-55 minutes, depending on the size of the cauliflower, until fork tender.
  3. REMOVE from oven carefully and top with cheddar. Bake 3 more minutes until cheese is melted then broil 1-2 more minutes to begin browning the cheese.
  4. REMOVE from oven and top with freshly ground black pepper, if desired. Slice into steaks.
  5. SERVE with a spoon of tomatoes (from the sides of the baking dish) on top.



per serving
Image of Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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