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- Why You’ll Love This Roasted Broccoli And Cauliflower Recipe
- Ingredients & Substitutions
- How To Roast Broccoli And Cauliflower
- Tips For The Best Roasted Broccoli And Cauliflower
- Seasoning Variations
- Storage Instructions
- What To Serve With Roasted Broccoli And Cauliflower
- More Broccoli And Cauliflower Recipes
- My Favorite Baking Sheet For This Recipe
- Roasted Broccoli and Cauliflower (Easy!)
For many recipes here on Wholesome Yum, 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 is the perfect example.
If you’re struggling to incorporate more vegetables into your life — or maybe struggling to get your kids to eat theirs? — roasting veggies is definitely the way to go. From asparagus to brussels sprouts to romanesco 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 Roasted Broccoli And Cauliflower Recipe
- Perfectly tender with lightly crispy edges
- Savory, cheesy flavor
- Prep in just 5 minutes
- Made with only 5 ingredients
- Great healthy side dish for any meal
Ingredients & Substitutions
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 broccoli and cauliflower has a bit of cheese.
- Sea Salt & Black Pepper – Sometimes I also add crushed red pepper flakes for some heat.
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.
- Arrange. 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.
TIP: For best results, leave the pan unlined OR line with foil.
Parchment paper works okay, but your vegetables won’t brown as well.
- Roast broccoli and cauliflower. Bake until edges are browned, tossing half way through.
- Add more cheese. Toss the roasted broccoli and cauliflower with more parmesan cheese. If needed, add extra salt and pepper to taste.
Tips For The Best 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. 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!)
- 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: 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 we want here.
- Oven Temperature: A higher temperature absorbs moisture more quickly — and moisture is the enemy of browning. Even as high as 450 degrees works for some veggies (especially firmer ones like root vegetables), but for this roasted broccoli and cauliflower recipe with parmesan, I find that 400 degrees is perfect without burning the outside too quickly or scorching the parmesan cheese.
Want a different flavor? You can switch up this easy side dish with different spices:
- Italian – Toss broccoli and cauliflower with 1-2 teaspoons of Italian seasoning before roasting.
- Cajun – Use 1-2 teaspoons of Cajun seasoning, and omit the parmesan cheese.
- 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 a squeeze of lemon juice over the roasted broccoli and cauliflower at the end, mix with lemon zest before roasting, or do both.)
- Curry – Replace the parmesan with 1-2 teaspoons of curry powder.
- Store: Keep leftovers in the refrigerator for up to 3-4 days.
- Freeze: For already roasted broccoli and cauliflower, the best way to freeze is to arrange it on a parchment paper lined sheet pan, flash freeze, then once solid transfer to a zip lock bag for long-term storage. 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. Both ways, keep them in the freezer for up to 3 months for the best flavor.
- Reheat: Warm up in a 350 degree F oven if you can. You can also microwave, but the vegetables will be more mushy. The air fryer is also great for reheating to maintain a great texture.
What To Serve With Roasted Broccoli And Cauliflower
I’ve made this broccoli cauliflower recipe every-which-way — it’s hard to find something it doesn’t go with, ha! Try these easy ideas that go with it for a simple, 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. For a special dinner for two, pair this side with marry me chicken.
- Steak – Roasted broccoli and cauliflower makes date night a piece of cake! Just add filet mignon (my favorite!), a top sirloin steak with garlic herb butter, or quick sliced London broil.
- Fish – My go-to healthy dinner is these veggies with buttery pan seared salmon (must-try for irresistible crispy skin!), lemony baked cod, or quick pan fried tilapia.
- Seafood – Add bacon wrapped scallops, crab legs (surprisingly easy to make at home!), or broiled lobster tail to roasted broccoli and cauliflower with parmesan for a fancy-ish dinner at home.
- Sauces – When I want to take these vegetables over the top, drizzle them with some herby basil pesto, creamy tahini sauce, or the red pepper dressing from my goat cheese salad recipe.
More Broccoli And Cauliflower Recipes
If you like this dish, you might also like some of these other healthy broccoli and cauliflower recipes:
My Favorite Baking Sheet For This Recipe
These baking sheets are the best — I have every size, and the XL is great for a big batch of broccoli and cauliflower! They are also easy to clean and made in the USA.
Roasted Broccoli and Cauliflower (Easy!)
This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is quick & easy, using just 5 ingredients. A delicious way to serve veggies!
Like this video? Subscribe to my YouTube cooking channel for healthy recipes!
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.
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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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