Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
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 space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
-
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.
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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
Karen
0This was amazing! My husband said this was the best cauliflower he’s ever had and could eat it every night. Super easy and delicious. I didn’t use as much olive oil, but it was still amazing.
dz green
0I made this for lunch. It was quite delicious!
Only issue was the garlic burning in the bottom of the baking pan.
AKS
0Wholesome Heavenly Food. Thanks.
Barbara
0This was delicious my grandsons loved it too!
Lana Martin
0Love these veggies!! Perfect for a side dish with ANY MEAL!!! YUM YUM!
Eydie Ritchison
0I’ve been looking for an easier way to roast these veggies and I am so glad I found your recipe.
Patsy
0It sounds delicious and I want to try it, but does this stink up your kitchen?
Maya | Wholesome Yum
0Hi Patsy, I don’t find that it does. A smell is more common with steaming.
Andrea Howe
0So delicious. I loved the seasoning and the cooking method was perfect. Thanks and pinning this for future.
Marie
0Broccoli and cauliflower are two of my favorite veggies, so this recipe had my name written all over it! This is such a simple, yet incredibly flavorful way to serve these veggies. I folded cooked pasta through the veggies after roasting and dinner was served in a snap!
Jacqueline Debono
0I agree roasting veggies is the way to go. In fact, I rarely cook them any other way now. Love the idea of roasting broccoli and cauliflower together this way. On my to make list!
Debbie
0We loved this roasted cauliflower and broccoli!! Simple ingredients and so easy to make . The parmesan cheese really give this a great flavor.
Dolores
0Can you make this recipe in your air fryer?
Maya | Wholesome Yum
0Hi Dolores, Yes, you can! You can air fry using the time in my air fryer cauliflower recipe. You’ll need to cook in batches to avoid crowding the basket and get those crispy edges.
Sandhya Ramakrishnan
0I just made this last night and we loved it. My boys finished the whole batch right away and I had to actually make a second one right after.
Gwynn
0This is a delicious recipe and so easy to make. Great for a busy weeknight side dish!
Leslie
0I LOVE roasted veggies and I REALLY love roasted veggies with parmesan cheese! Such a great recipe for a healthy side dish!
Tammy
0What a delicious and easy side dish. Parm and garlic is always a perfect combo!
Silvia
0Such an easy and satisfying way to eat veggies. The parmesan gives a great texture and flavor.
Liz
0I gave this recipe a try for dinner last night, except I made it in the air fryer. So delicious! Everyone loved it, and asked for seconds! Saved this recipe to make again!
Megan
0Another deliciously easy recipe Maya. Thanks again!
Freya
0I am a little bit broccoli-phobic but I think I could definitely be persuaded to try this!
Amy L Huntley
0These are heavenly! I love the roasted flavor and cheesy parmesan on top!