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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?
Why You’ll Love This Broccoli And Cauliflower Recipe
- Savory, cheesy flavor
- Tender with lightly crispy edges
- Prep in just 5 minutes
- Made with only 5 ingredients
- Great healthy side dish for any meal
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
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, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
- 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.
- 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!)
- 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!
- 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.
- 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.
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.)
- 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.
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:
You can also make simple roasted broccoli or roasted cauliflower separately.
Tools For Roasting Broccoli And Cauliflower
- Large Baking Sheet – These are the best baking sheets (I have every size!). Easy-to-clean and made in the USA.
Roasted Broccoli and Cauliflower Recipe
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!
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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.
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.)
Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
Last Step: Leave A Rating!
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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 are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
I roast both of these veggies quite often, and then take them one step further when they are done. I puree the roasted ones with some half and half, cream, or milk, butter, a mix of cheeses, crumbled bacon, sautéed onion and garlic, and season to taste to make a hearty cream bisque. So delicious. Serve with baguette!
The recipe looks great from what I can see. Unfortunately, the ads make it almost impossible to read it all with all of them popping up almost non stop and lagging my phone horribly. Can’t even read a full step without another ad taking over the screen. Disappointing. By the time I write this 3 came up! I’ll look elsewhere for my recipes.
Wholesome Yum D0
Hi Virginia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
The receipt looks awesome. Having measurements and how long to bake it would have been beneficial. It is a great recipe. Next time, it will be better since I now have an idea of the measurements
Maya | Wholesome Yum0
Hi Mahelet, All my recipes have precise measurements. You can find them on the recipe card above. Make sure you don’t have “reader mode” turned on in your browser.
This was amazing! My husband said this was the best cauliflower he’s ever had and could eat it every night. Super easy and delicious. I didn’t use as much olive oil, but it was still amazing.
I made this for lunch. It was quite delicious!
Only issue was the garlic burning in the bottom of the baking pan.
Wholesome Heavenly Food. Thanks.
This was delicious my grandsons loved it too!
Love these veggies!! Perfect for a side dish with ANY MEAL!!! YUM YUM!
I’ve been looking for an easier way to roast these veggies and I am so glad I found your recipe.
It sounds delicious and I want to try it, but does this stink up your kitchen?
Wholesome Yum D0
Hi Patsy, I don’t find that it does.
So delicious. I loved the seasoning and the cooking method was perfect. Thanks and pinning this for future.
Broccoli and cauliflower are two of my favorite veggies, so this recipe had my name written all over it! This is such a simple, yet incredibly flavorful way to serve these veggies. I folded cooked pasta through the veggies after roasting and dinner was served in a snap!
I agree roasting veggies is the way to go. In fact, I rarely cook them any other way now. Love the idea of roasting broccoli and cauliflower together this way. On my to make list!
We loved this roasted cauliflower and broccoli!! Simple ingredients and so easy to make . The parmesan cheese really give this a great flavor.
Can you make this recipe in your air fryer?
Wholesome Yum D0
Hi Dolores, Yes you can!
I just made this last night and we loved it. My boys finished the whole batch right away and I had to actually make a second one right after.
This is a delicious recipe and so easy to make. Great for a busy weeknight side dish!
I LOVE roasted veggies and I REALLY love roasted veggies with parmesan cheese! Such a great recipe for a healthy side dish!
What a delicious and easy side dish. Parm and garlic is always a perfect combo!
Such an easy and satisfying way to eat veggies. The parmesan gives a great texture and flavor.
I gave this recipe a try for dinner last night, except I made it in the air fryer. So delicious! Everyone loved it, and asked for seconds! Saved this recipe to make again!
Another deliciously easy recipe Maya. Thanks again!
I am a little bit broccoli-phobic but I think I could definitely be persuaded to try this!
Amy L Huntley0
These are heavenly! I love the roasted flavor and cheesy parmesan on top!
Wholesome Yum A0
This made such a great side for dinner tonight! It was super simple and flavorful and came together so quickly.
Delicious and simple! We left them in a little longer but we prefer them a bit more charred than most people haha… very tasty!
Love garlic and parmesan. My whole family ate their vegetables!
Such a great idea! We have a whole bunch of crudites (mostly cauliflower and broccoli) left over from our Superbowl veggies and dip tray. I’m going to roast them up tonight!
This is my favorite way to enjoy broccoli & cauliflower!! They are crisp & tasty! They are great as a side dish or appetizer!
I’m convinced garlic and parmesan make every vegetable better. These are a never-fail side dish to any meal.
I’ve made this SOOO many times now! It’s so easy and full of flavor. Definitely one of my go-to side dishes, thank you!
This is our new favorite side dish! LOVE the crunch and flavor from the grated parmesan – it takes the veggies up a notch. My family gobbled it right up!
Simple and delish! I love the garlic and parm on the broccoli and cauliflower dish.
My family loved it! Paired it with air fried pork chops and Velveeta mac n cheese.
Could you give me some pointers for using frozen broccoli and cauliflower? Thaw it? Par cook? Thank you
Wholesome Yum D0
Hi Pat, You will keep it frozen and adjust the time in the oven to about 30-35 minutes instead.
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