Roasted Broccoli And Cauliflower

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For many recipes on the blog, I try to think of something new to try or create. But sometimes, there are super easy healthy recipes I’ve been making for years and keep coming back to, again and again. They’re usually the simpler ones, which is a good thing! This roasted broccoli and cauliflower recipe with parmesan and garlic is the perfect example.

For anyone struggling to incorporate more vegetables into your diet — or maybe struggling to get your kids to eat theirs? — roasting veggies is definitely the way to go. From asparagus to brussels sprouts to oven roasted broccoli and cauliflower, this process imparts a flavor onto the veggies that other cooking methods just can’t match. Besides, who can resist those deliciously crispy edges?

Ingredients You’ll Need

This section explains how to choose the best ingredients for the best roasted broccoli and cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Broccoli And Cauliflower – Cut them into florets that are uniform in size, so that they cook evenly. You can even make roasted broccoli and cauliflower using frozen veggies. I prefer fresh, but at certain times of year this can be prohibitive due to cost, quality, or both. I’ve done it both ways with great results.
• Olive Oil – Or avocado oil.
• Garlic – Use fresh garlic cloves for best flavor or use jarred garlic for convenience. If you don’t have garlic, you can also substitute 1 1/2 teaspoons of garlic powder instead of the 6 cloves garlic that this recipe needs.
• Parmesan Cheese – Use grated parmesan cheese for best results. It crisps up better than shredded, and this way each bite of crispy roasted broccoli and cauliflower has a bit of cheese.
• Sea Salt & Black Pepper

Substitution idea!

Feel free to use this process with any vegetables you have on hand. I love garlic and parmesan roasted cauliflower and broccoli, since they are so common and versatile, but it works with any veggie that can be roasted.

How To Roast Broccoli And Cauliflower

This section shows how to roast broccoli and cauliflower with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

1. Season. In a large bowl, drizzle broccoli and cauliflower florets with olive oil, and toss. Stir in minced garlic and parmesan cheese. Season with salt and pepper and toss to coat again.

2. Roast vegetables. Spread veggies in a single layer on a large sheet pan, making sure they have plenty of room on the pan and aren’t crowded. Bake until edges are browned, tossing half way through.

TIP: For best results, leave the pan unlined OR line with foil.

Parchment paper works okay, but your vegetables won’t brown as well.

3. Add more cheese. Toss with remaining parmesan cheese and sprinkle with additional salt and pepper to taste.

Tips For The Best Oven Roasted Broccoli And Cauliflower

In general, the keys to perfectly roasted veggies are using plenty of oil, arranging the pieces on the pan in a thin layer, and a high temperature.rnrnI’ve named these steps as “the three O’s” to help you remember. (I wanted something catchy like ABC’s, but apparently the letter O worked better here!)

1. Oil Generously: Make sure the oil completely coats each floret in a thin layer. The 1/3 cup of olive oil in this recipe may seem like a lot, but it really isn’t considering it’s divided among 8 cups of veggies!
2. Open Space: By this, I mean open space on the pan. Give your veggies room to breathe! Make sure the florets are arranged in a single, even layer, without overlapping, and even allowing some gaps between pieces where possible. If you crowd the pan, you’ll end up with steamed veggies, which are totally different and not what you want when you’re trying to roast your broccoli and cauliflower.
3. Oven Temperature: Using a high enough oven temperature is another important step to make sure your veggies actually roast instead of steaming. A higher temperature absorbs moisture more quickly u002du002d and moisture equals steaming, not roasting. Even as high as 450 degrees works for some veggies, especially firmer ones like root vegetables. However, for this roasted broccoli and cauliflower recipe with parmesan, I find that 400 degrees is hot enough without burning the outside too quickly or scorching the parmesan cheese.

Variations

This easy side dish can also be switched up with different spices:

• Italian – Toss broccoli and cauliflower with 1-2 teaspoons of Italian seasoning before roasting.
• Cajun – Toss veggies with 1-2 teaspoons of Cajun seasoning before roasting. Omit parmesan cheese for this one.
• Ranch – Sprinkle veggies with 1-2 teaspoons of ranch seasoning and parmesan cheese, either before or after cooking.
• Lemon Pepper – Swap the salt and pepper for lemon pepper seasoning. (Alternatively, you could also simply add lemon juice, lemon zest, or both.)

Storage Instructions

• Store: Keep leftover oven roasted broccoli and cauliflower in the refrigerator for 3-4 days.
• How to freeze broccoli and cauliflower: Freeze leftovers in an airtight container for 2-3 months. If you want to freeze the veggies raw, it’s best to blanch them in boiling water for a couple of minutes first, which will slow down enzyme activity and prevent a mushy texture after thawing.
• Reheating instructions: For best results, reheat in a 350 degree F oven. You can also microwave, but the vegetables will be more mushy. The air fryer is also great for reheating to maintain a great texture.

Serving Suggestions

Serve this broccoli cauliflower recipe with one of these main dishes for a healthy meal:

• Chicken – For an easy and casual dinner, try this side dish with slow cooker chicken wings, air fryer chicken legs, or simply a rotisserie chicken from the store.
• Steak – Roasted broccoli and cauliflower makes date night a piece of cake. Just add filet mignon, sirloin, or London broil with garlic herb butter.
• Fish – For a healthy dinner, try the vegetables with pan seared salmon, lemon baked cod, or pan fried tilapia.
• Seafood – Add bacon wrapped scallops, crab legs, or broiled lobster tail to roasted broccoli and cauliflower with parmesan for a fancy-ish dinner at home.

More Broccoli And Cauliflower Recipes

If you like this dish, you might also like some of these other healthy broccoli and cauliflower recipes:

Sauteed Broccoli

Whole Roasted Cauliflower

Broccoli Cauliflower Salad

Mashed Cauliflower

Broccoli Bacon Salad

Air Fryer Cauliflower

You can also make simple roasted broccoli or roasted cauliflower separately.

4.52 from 108 votes

Roasted Broccoli and Cauliflower Recipe (Easy!)

This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is quick and easy, with just 5 ingredients. A delicious way to serve veggies!

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 6 (adjust to scale recipe)

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Ingredients

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• 4 cups Broccoli (florets) ▢
• 4 cups Cauliflower (florets) ▢
• 1/3 cup Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 2/3 cup Grated parmesan cheese (divided) ▢
• Sea salt (to taste) ▢
• Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.

2. Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.

3. Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 25-30 minutes*, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)

4. Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.

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Recipe Notes

Serving size: 1 cup

If you’d like, you can use frozen broccoli and cauliflower for this recipe. You’ll need to adjust the time in the oven to about 30-35 minutes instead.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 203

Fat 15.7g

Protein 8g

Total Carbs 10.3g

Net Carbs 6.7g

Fiber 3.6g

Sugar 3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Side Dish

Cuisine: American

Keywords: broccoli and cauliflower, broccoli and cauliflower recipe, roasted broccoli and cauliflower

Calories: 203 kcal

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