For many recipes on the blog, I try to think of something new to try or create. The experimenting to get there is a journey. The engineer in me enjoys the trial and error process, and at the end it’s so much fun to share the end result with you. But sometimes, there are super easy low carb 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? – oven roasted veggies are definitely the way to go. This process imparts a flavor onto the veggies that other cooking methods just can’t match. Besides, who can resist those deliciously crispy edges you get on roasted broccoli and cauliflower? Even better when they are accompanied with parmesan and garlic.
How To Make Perfect Oven Roasted Broccoli and Cauliflower
Oven roasted broccoli and cauliflower with parmesan and garlic is one of the easiest recipes ever. Even better, I have a few tricks for you to make it totally foolproof. 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.
I’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. Whatever works!)
- 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! You don’t have to use olive oil – any fat you like will do. Just don’t skimp on it.
- 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 make roasted vegetables.
- 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 – 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 to be too hot. For these softer veggies, 400 degrees is hot enough without burning the outside too quickly or scorching the parmesan cheese.
Versatile, Fast, and Easy Roasted Vegetables
This technique means that you can even make roasted broccoli and cauliflower with parmesan using frozen veggies. Of course, 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.
By the way, 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 plenty of other veggies. You’ll need either a higher temperature or longer roasting time with firmer veggies. Other than that, the technique is exactly the same.
With only five ingredients and five minutes of prep time, I hope this recipe will become a staple at your house, like it is at mine. I make it as a side dish on a regular basis. It’s a lifesaver when I’m short on time or energy.
Roasted Broccoli and Cauliflower Recipe with Parmesan & Garlic (Low Carb, Gluten-free):
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Want more low carb, gluten-free ideas for roasted veggies? Try these: