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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.
You can also apply the same technique for other flavors. For a twist, try:
Roasted broccoli and cauliflower makes date night a piece of cake, just add this easy and delicious filet mignon with garlic herb butter.
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.
Tools To Make Keto Roasted Broccoli and Cauliflower:
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- Parchment Paper – Parchment paper is a must when cooking so that clean-up is a breeze.
- Baking Sheet – This anti-warp baking sheet is the perfect size for roasting your keto vegetables. I use this pan almost every day.
Roasted Broccoli and Cauliflower Recipe with Parmesan & Garlic (Low Carb, Gluten-free):
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Roasted Broccoli and Cauliflower Recipe with Parmesan & Garlic (Low Carb, Gluten-free)
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Instructions
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- Preheat the oven to 400 degrees F. Line a large baking sheet (or two smaller ones that can fit side by side) with foil or parchment paper.
- 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 18-22 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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Recipe Notes
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 28-32 minutes instead.
Serving size: 3/4 cup
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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75 Comments
Una Stewart
Thanks this receipe made the veg so tasty . Will definitely use it again.
Bonnie Windsor
This recipe makes eating vegetables an absolute delight. I like vegetables whether plain or fancy, but this recipe?…wonderful. Made my taste buds happy.
pitwitch1
My daughter and I love this recipe! I used 1 T of both sea salt and pepper. I tossed in 1/3 c. of container cheese (we call it shaky cheese) into the vegetable mix, then added 1/3 c. of fresh parm after removing from the oven. We like the crust that forms on the veggies when using shaky cheese while baking.
Maria
Thank you for posting this, Maya! I made it last week for the first time, I liked it and my kids did, too!
I did squeeze some lemon over some of it, to serve, but most of the recipe was followed well. (The only other part that differed, was that I was too lazy to add 6 cloves of garlic so added just two).
It’s a great recipe, delicious and not complicated to make. And well-received. It’s a super-side. Now to figure out what to serve it tonight with! 🙂
Jacqueline
So yummy, easy and appropriate for my Keto eating. I’m mainly vegetarian too so I had this as a main and added roast capsicum to it. Love the slight crisp too. Thank you!
Brenda
Delicious!
Tommie
Wow! I used a lemon herb infused olive oil and it was absolutely the best roasted veggies I’ve ever made! Cooked them just a bit longer to our liking.
Roselle Jones
I made this recipe today. It was delicious. The best roasted broccoli and cauliflower I’ve ever had. My family loved it. I will definitely make again soon. Thank you!
Rob Alston
This is a great and easy recipe that my kids (10 & 13) absolutely love, which is a huge win! Thank you!
Holly Farnell
This is my go-to veggie dish! I have pretty much made it every week for over a month! Great for meal prep! I make a batch on Sunday. Make some salmon, chicken, shrimp! Then eat on it all week! I have a batch in the oven right now! So yummy ❤️❤️
Molly English
This was such a great recipe thank you!!
Nancy F
My new addiction! I love this recipe!!!! The only thing different I do is add MORE garlic and a squeeze of fresh lemon when done.
Leslie
Very Good!!
Kathleen MacDonald
Excellent. Easy to make and so crispy…..
Happy
This was delicious and easy to make. Thank you!
Lisa
I’m making this for taking to Thanksgiving dinner. How will this reheat best? In microwave or oven? How long?
Thank u!
Wholesome Yum M
Hi Lisa, Usually the oven is quite busy on Thanksgiving! These can be reheated either in the microwave or in an oven (low temp, 300 or less) until warm throughout.
hassanchef
Ma’am, First of all thanks for the lovely and simple recipe. We really enjoyed it. Can I grilled the broccoli and cauliflower in a hot platter?
Wholesome Yum M
Hi Hassanchef, Sure I think that would work fine.
Barb
I am making this tonight, would you recommend adding some balsamic vinegar at the end.
Maya | Wholesome Yum
Hi Barb, No, it’s more of a savory garlic and parmesan flavor than a sweet balsamic.
Mary
How much garlic? If I don’t have fresh?
Maya | Wholesome Yum
Hi Mary, 6 cloves of garlic is equivalent to about 1 tablespoon minced garlic.
Wendy J
This is a GREAT recipe! Very good! Definitely will be making again and again!
Yossarian287
This recipe is one of my favorites. I add a good bit of red wine vinegar as well which gives the veggies a little zip. Leftovers are surprisingly good with scrambled eggs and a piece or two of Kentucky Legend ham.
Michelle
Absolutely Love This Recipe!!
Michelle
ABSOLUTELY LOVE this dish as a side or main at my house. I was out of fresh garlic and had to substitute with garlic powder once and still loved it. I can’t make enough.
Stephanie Costello
Thank you. Just made this tonight. Really tasty.
Fancy
Thanks for the information on roasting (not steaming) temperatures . It has always been a hit or miss when I tried roasting veggies. Glad to know I had my temperature too low. Definitely making this tonight! Also, I will be roasting all kinds of veggies for the rest of the weekand with reckless abandon. Can’t wait!
Ann
My health DEMANDS that I eat better in 2019. This is a terrific recipe for great vegetables. So easy and so flavorful! I am allowed sweet potatoes so I added one and the whole thing was yummy! I will be exploring and touring your site! Thanks!
Allan Walley
This was really good and I enjoyed it so much.
Kat
I’m gonna add shrimp to mine
Paula Stone
You don’t say how you wash your vegs. Do you use vinagar, 1to 3 ratio with H2O and then dry or what This is what I use all the time. Is it sufficiant? Do you have a better idea/way?
Maya | Wholesome Yum
Hi Paula, Sure, you can do that, but I just use water.
Lyn hale
Wow how delicious and quick this is. Only my second day trying the dishes and must say hooked already without referring to the bathroom scales!, (that will come later)
Maya | Wholesome Yum
I am so happy to hear that, Lyn! Thank you!
Bop
Thanks!
Tried this today and it turned out yummy!
I added the juice from one half a lime as well as some red pepper flakes for some added zing. It worked out great, thanks!
Maya | Wholesome Yum
That sounds delicious! Thanks for sharing!
Dawn Aubertin
Your recipe sounds great but you don’t mention how long to bake it
Maya | Wholesome Yum
Hello Dawn. You bake it for 18-22 minutes. I hope you like it!
Dianne
Just popped this in the oven and it smells fantastic! Just a quick tip for those of us who are multi tasking & not fully thinking before we actually do…you really want to pour the olive oil over the veggies BEFORE adding garlic cheese & seasonings. I did the oil after & made a bit more work for myself tossing everything! Quick fix tho & they looked Fab going in the oven. Thx for sharing!
Maya | Wholesome Yum
Thank you for sharing your tips with us, Dianne!
Heather
Could you used already minced garlic, the stuff in the jars, or garlic powder for this?
Maya | Wholesome Yum
Hi Heather, Yes, absolutely!
Joy
Can u make this ahead of time and then reheat?
Maya | Wholesome Yum
Hi Joy, Yes, you can, but it will be softer in texture when reheated. When fresh you’d get some crispy edges.
David Becker
Great recipe, easy to make! Swapped out the Parmesan for Romano! Will definitely be making this again! Ours took closer to 35 minutes in electric oven.
Maya | Wholesome Yum
Thank you, David! Romano sounds yummy.
Karen Deese
Most amazing side dish. I will definitely make it again. It was good enough to be served in a fine restraunt.
Maya | Wholesome Yum
I love to hear that, Karen! Thank you so much for stopping by!
Patricia
Just made it and it’s delicious! Thank you!
Maya | Wholesome Yum
Thank you, Patricia!
Jack Rokon
Hi,
This looks AMAZING. Will have to try it. You said in your post that you do most root vegetables at 450, but the broccoli and cauliflower you were going to do at 400 degrees. Which temperature is it? Thank you.
Maya | Wholesome Yum
Hi Jack, broccoli and cauliflower are softer vegetables so I find it best to roast them at 400 degrees, that way the outside doesn’t burn.
Susan
Thank you for making your recipes so that we can alter the serving amount to get precise measurements.
Maya | Wholesome Yum
You’re welcome, Susan!
Sherry Mustapha
Can’t wait to try this recipe. Love both vegetables.
Maya | Wholesome Yum
It’s one of the easiest veggie sides, hope you love it!
Shannon
If you have frozen veggies should you steam them first or use them frozen?
Maya | Wholesome Yum
Hi Shannon, Use them frozen, but you will need to increase the cook time.
Aisha
How much more should the cook time be?
Maya | Wholesome Yum
Hi Aisha, It would probably be about an extra ten minutes.
Rudy Martinez
Looks delicious! I’m trying to find more creative ways to make my veggies.
Maya | Wholesome Yum
Thank you, Rudy!
Debbie
What kind of Parmesan cheese? Fresh grated, pre packaged grated or the bread crumb like stuff in the green container?
Maya | Wholesome Yum
Hi Debbie, Any kind you like or have will work!
Jamie
The recipe card says 450°.
I would go with 400° like the post says though 🙂
Maya | Wholesome Yum
Good catch, Jamie! The recipe card should say 400 degrees also. I updated it and should be correct now. Thanks for noticing!
Amber
It says 90 calories per serving but doesn’t say how big a serving is unless I am missing it.
Maya | Wholesome Yum
Hi Amber, The serving size is on the recipe card – one serving is 3/4 cup. Hope that helps!
Stacey Crawford
I love garlic and parmesan on broccoli and cauliflower. A great fast side dish.
Julie
Hi! You said in your post that you do most root vegetables at 450, but the broccoli and cauliflower you were going to do at 400 degrees. Which temperature is it? Thank you!
Maya | Wholesome Yum
Hi Julie, For this recipe I roasted at 400 degrees, since broccoli and cauliflower (especially broccoli) scorches more quickly, as does the parmesan cheese. I found that reducing the time further to roast at 450 didn’t cook it through all the way when the outside was already done. I listed the exact temperature for this recipe on the recipe card at the bottom of the post.
Georgina
One of my favorite combinations!
Sarah
My mouth is watering! I love oven roasted broccoli! Thanks for sharing!