Preheat oven to 425. Line a large baking sheet with parchment paper.
Toss the cauliflower with the pesto.
Roast cauliflower for 30 minutes until tender and slightly charred.
Top with shaved parmesan cheese and serve immediately.
Nutrition: The nutrition facts are for ⅙th of the recipe. This is approximately 1 cup of cauliflower. There are 4.4 NET carbs per serving.Substitutions: You can use shredded cheese instead of shaved. It's also fine to include other vegetables like Brussels sprouts, squash, or broccoli. Meal Prepping: Wash and cut cauliflower 2-3 days in advance. Store in the fridge until you are ready to cook the dish. To Reheat: Warm in the microwave for 1-2 minutes. Or reheat in the oven at 350 degrees for 10-15 minutes. To Freeze: Add cooked cauliflower to the freezer bag or container. It will last for 2-3 months. Thaw before reheating.