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GET IT NOWMy Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade
For many of my recipes, I try to think of something new to try and 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 simplest ones, which is a good thing! My roasted broccoli and cauliflower is one of those. Here’s why:
- Caramelized with a savory, cheesy flavor – An extra burst of parmesan makes this broccoli and cauliflower taste special, with almost no effort at all. It creates an irresistible cheesy flavor against the sweet vegetables, and those crispy edges get me every time. But I’ve also included other seasoning options for you.
- Quick and easy – With just 5 ingredients (plus salt & pepper) and fast prep, this is one of those go-to recipes I make week after week. It’s easy and goes with everything.
- Veggie win for any meal – If you’re struggling to incorporate more vegetables into your life — or for your kids to eat theirs, like me? — roasted broccoli and cauliflower is the perfect healthy side dish. It’s naturally low carb and gluten-free, but even my picky eaters like it.
Make this dish with me and see why it’s one of my favorite broccoli and cauliflower recipes!
Ingredients & Substitutions
Here I explain the best ingredients for my broccoli cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Broccoli And Cauliflower – You could also toss in romanesco, which is similar. I prefer fresh florets for the best texture, but frozen ones work, too.
- Olive Oil – I usually use regular olive oil here, but extra virgin olive oil or avocado oil works just as well.
- Garlic – Fresh garlic cloves pack the most flavor. For a shortcut, use a tablespoon of jarred garlic or 3/4 teaspoon of garlic powder.
- Parmesan Cheese – I recommend grated parmesan over shredded. It crisps up to a better texture (a little like breadcrumbs), and this way each bite of roasted broccoli and cauliflower has a bit of cheese. And if you like how this turns out on veggies, you’ll love it on my parmesan brussels sprouts, too.
- Sea Salt & Black Pepper – Sometimes I also add crushed red pepper flakes for some heat.
Seasoning Variations:
Add 1-2 teaspoons of my Italian seasoning, Cajun seasoning, paprika, or ranch seasoning. A splash of lemon juice is nice if you like some tang. You can also try curry powder, but this tastes best without the parm.
How To Roast Broccoli And Cauliflower
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the veggies. In a large bowl, drizzle the florets with olive oil and toss. Add the garlic, parmesan, salt, and pepper, then toss again.
- Spread them out. Grab a large sheet pan and spread the vegetables in a single layer. Give them some space!
- Pop in the oven. Roast until the edges are golden and tender, tossing halfway through for even browning.
- Finish with more cheese. I like to toss the roasted broccoli and cauliflower with more parmesan at the end. Season with extra salt and pepper if needed. I like to serve with lemon wedges on the side.
My Recipe Tips
- Cut the florets the same size, but the broccoli a tiny bit larger. The same size florets will roast evenly, but I find that broccoli cooks a little faster and shrinks more. You get the most even cooking if the broccoli is little larger than the cauliflower.
- Don’t minced the garlic too small. It can burn if it’s really tiny. You can also just add it halfway through instead, or slice it (which doesn’t burn as easily) like I do for my roasted green beans recipe.
- Oil generously. You want each floret lightly coated with oil. The 1/3 cup in my recipe may sound like a lot, but it’s just right for 8 cups of veggies.
- Leave the pan unlined OR line with foil. Parchment paper works okay, but your vegetables won’t brown as well. I love this baking sheet (I have it in every size) because it cleans up easily without lining it — and it’s made in the USA. If you use foil, I do recommend brushing it with oil to prevent sticking.
- Make sure each piece is touching the pan. This ensures that they roast (instead of steam), and get those crispy edges. I recommend this for roasting all veggies, from firmer ones like brussels sprouts or root vegetables to softer ones like asparagus or this broccoli and cauliflower.
- Time will vary depending on floret size. Smaller florets roast faster than larger ones.
Roasted Broccoli and Cauliflower
My roasted broccoli and cauliflower recipe with parmesan and garlic is so easy, using just 5 ingredients. A delicious way to eat veggies!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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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.
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Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
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Right before serving, toss the roasted broccoli and cauliflower with the remaining parmesan cheese. Sprinkle with additional salt & pepper to taste if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Roasting Tips: Check out my recipe tips above to help you get evenly cooked florets with those perfect crispy edges every time.
- Seasoning Variations: Change it up with one of my seasoning blends above.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I often use them for my broccoli cauliflower salad or roasted cauliflower salad (both taste great even if the veggies are cooked), or broccoli cauliflower casserole.
- Freeze: Flash freeze roasted veggies on a sheet pan, then transfer to a zip lock bag and keep frozen for up to 3 months.
- Reheat: You can warm in a 350-degree F oven, but I like to use the air fryer for the best texture. The microwave works, but your veggies will be softer.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Broccoli And Cauliflower
Serving Ideas
I’ve made this roasted broccoli and cauliflower recipe every which way — it’s hard to find something it doesn’t go with, ha! Try these easy ideas with it:
- Chicken – For a quick, casual dinner, pair this side with my slow cooker chicken wings, air fryer chicken legs, or simply a rotisserie chicken. If you like something saucy, you’ll love my marry me chicken.
- Steak – Easy date night! Serve the veggies with filet mignon (my personal fave) or sirloin steak with garlic herb butter, or London broil.
- Fish – My go-to healthy dinner is this roasted cauliflower and broccoli with buttery pan seared salmon (that crispy skin is everything!), baked cod, or pan fried tilapia.
- Seafood – Make it a fancy-ish meal with my bacon wrapped scallops, crab legs (easier than you’d think!), or broiled lobster tail.
- Sauces – Want to take these veggies over the top? Drizzle them with basil pesto, tahini sauce, or the red pepper dressing from my goat cheese salad after roasting. For a brunch vibe, try my blender hollandaise!
More Broccoli And Cauliflower Recipes
If you like this dish, you might also like some of my other broccoli and cauliflower recipes:
179 Comments
Dawn Aubertin
0Your recipe sounds great but you don’t mention how long to bake it
Maya | Wholesome Yum
0Hi Dawn, You bake it for 25-30 minutes. As always, the cook times are on the recipe card, above where you left your comment. I hope you like this recipe!
Dianne
0Just 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
0Thank you for sharing your tips with us, Dianne!
Heather
0Could you used already minced garlic, the stuff in the jars, or garlic powder for this?
Maya | Wholesome Yum
0Hi Heather, Yes, absolutely!
Joy
0Can u make this ahead of time and then reheat?
Maya | Wholesome Yum
0Hi Joy, Yes, you can, but it will be softer in texture when reheated. When fresh you’d get some crispy edges.
David Becker
0Great 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
0Thank you, David! Romano sounds yummy.
Karen Deese
0Most amazing side dish. I will definitely make it again. It was good enough to be served in a fine restraunt.
Maya | Wholesome Yum
0I love to hear that, Karen! Thank you so much for stopping by!
Patricia
0Just made it and it’s delicious! Thank you!
Maya | Wholesome Yum
0Thank you, Patricia!
Jack Rokon
0Hi, 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
0Hi Jack, I find it best to roast broccoli and cauliflower at 400 degrees, not higher, especially when roasting with garlic and parmesan.
Susan
0Thank you for making your recipes so that we can alter the serving amount to get precise measurements.
Maya | Wholesome Yum
0You’re welcome, Susan!
Sherry Mustapha
0Can’t wait to try this recipe. Love both vegetables.
Maya | Wholesome Yum
0It’s one of the easiest veggie sides, hope you love it!
Shannon
0If you have frozen veggies should you steam them first or use them frozen?
Maya | Wholesome Yum
0Hi Shannon, Use them frozen, but you will need to increase the cook time.
Aisha
0How much more should the cook time be?
Maya | Wholesome Yum
0Hi Aisha, It would probably be about an extra ten minutes.
Rudy Martinez
0Looks delicious! I’m trying to find more creative ways to make my veggies.
Maya | Wholesome Yum
0Thank you, Rudy!
Debbie
0What kind of Parmesan cheese? Fresh grated, pre packaged grated or the bread crumb like stuff in the green container?
Maya | Wholesome Yum
0Hi Debbie, Any kind you like or have will work, but I recommend grated. This can be prepackaged or fresh.
Jamie
0The recipe card says 450°.
I would go with 400° like the post says though 🙂
Maya | Wholesome Yum
0Good catch, Jamie! The recipe card should say 400 degrees also. I updated it and should be correct now. Thanks for noticing!
Amber
0It says 90 calories per serving but doesn’t say how big a serving is unless I am missing it.
Maya | Wholesome Yum
0Hi Amber, The serving size is on the recipe card – one serving is 3/4 cup. Hope that helps!
Stacey Crawford
0I love garlic and parmesan on broccoli and cauliflower. A great fast side dish.
Julie
0Hi! 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
0Hi 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
0One of my favorite combinations!
Sarah
0I love oven roasted broccoli! Thanks for sharing!