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My 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.
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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
By
My roasted broccoli and cauliflower recipe with parmesan and garlic is so easy, using just 5 ingredients. A delicious way to eat veggies!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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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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:
181 Comments
Wholesome Yum A
0This made such a great side for dinner tonight! It was super simple and flavorful and came together so quickly.
Heather
0Delicious and simple! We left them in a little longer but we prefer them a bit more charred than most people haha… very tasty!
Erin
0Love garlic and parmesan. My whole family ate their vegetables!
Bernice
0Such a great idea! We have a whole bunch of crudites (mostly cauliflower and broccoli) left over from our Superbowl veggies and dip tray. I’m going to roast them up tonight!
Kristyn
0This is my favorite way to enjoy broccoli & cauliflower!! They are crisp & tasty! They are great as a side dish or appetizer!
Katie
0I’m convinced garlic and parmesan make every vegetable better. These are a never-fail side dish to any meal.
Jessica
0I’ve made this SOOO many times now! It’s so easy and full of flavor. Definitely one of my go-to side dishes, thank you!
Taylor
0This is our new favorite side dish! LOVE the crunch and flavor from the grated parmesan – it takes the veggies up a notch. My family gobbled it right up!
Scarlet
0Simple and delish! I love the garlic and parm on the broccoli and cauliflower dish.
Heather Williams
0My family loved it! Paired it with air fried pork chops and Velveeta mac n cheese.
Pat M
0Could you give me some pointers for using frozen broccoli and cauliflower? Thaw it? Par cook? Thank you
Maya | Wholesome Yum
0Hi Pat, You will keep it frozen and adjust the time in the oven as noted on the recipe card.
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!