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Get It Now- 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!) Recipe card
- Recipe Reviews
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.
Substitution idea!
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.
Seasoning Variations
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.
Storage Instructions
- 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.
Leftover ideas:
Use leftovers to make a broccoli cauliflower salad (or just use both veggies in my roasted cauliflower salad), or try them in a broccoli cauliflower casserole!
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 (I like to make pesto chicken for a complete meal), creamy tahini sauce, or the red pepper dressing from my goat cheese salad recipe. For a brunch style side, serve drizzled with fresh blender hollandaise sauce.
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.
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!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 room to breathe. Bake for 25-30 minutes*, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)
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Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
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.
© 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. 🙂
138 Comments
Pam
0I have not tried these recipes as yet but look forward to doing so very soon
Una Stewart
0Thanks this receipe made the veg so tasty . Will definitely use it again.
Bonnie Windsor
0This recipe makes eating vegetables an absolute delight. I like vegetables whether plain or fancy, but this recipe?…wonderful. Made my taste buds happy.
pitwitch1
0My 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
0Thank 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
0So 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
0Delicious!
Tommie
0Wow! 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
0I 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
0This is a great and easy recipe that my kids (10 & 13) absolutely love, which is a huge win! Thank you!
Holly Farnell
0This 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
0This was such a great recipe thank you!!
Nancy F
0My new obsession! I love this recipe!!!! The only thing different I do is add MORE garlic and a squeeze of fresh lemon when done.
Leslie
0Very Good!!
Kathleen MacDonald
0Excellent. Easy to make and so crispy…..
Happy
0This was delicious and easy to make. Thank you!
Lisa
0I’m making this for taking to Thanksgiving dinner. How will this reheat best? In microwave or oven? How long?
Thank u!
Wholesome Yum M
0Hi 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
0Ma’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
0Hi Hassanchef, Sure I think that would work fine.
Barb
0I am making this tonight, would you recommend adding some balsamic vinegar at the end.
Maya | Wholesome Yum
0Hi Barb, No, it’s more of a savory garlic and parmesan flavor than a sweet balsamic.
Mary
0How much garlic? If I don’t have fresh?
Maya | Wholesome Yum
0Hi Mary, 6 cloves of garlic is equivalent to about 1 tablespoon minced garlic.
Wendy J
0This is a GREAT recipe! Very good! Definitely will be making again and again!
Yossarian287
0This 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
0Absolutely Love This Recipe!!
Michelle
0ABSOLUTELY 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
0Thank you. Just made this tonight. Really tasty.
Fancy
0Thanks 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
0My 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
0This was really good and I enjoyed it so much.
Kat
0I’m gonna add shrimp to mine
Paula Stone
0You 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
0Hi Paula, Sure, you can do that, but I just use water.
Lyn hale
0Wow 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
0I am so happy to hear that, Lyn! Thank you!
Bop
0Thanks!
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
0That sounds delicious! Thanks for sharing!
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!