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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
Wendy
0Made this last night. Very good. Cheese makes everything better! The roasting time was perfect and the garlic-yum!
Michelle W
0This was awesome we made it for a Valentine’s night dinner with steak and my husband said this was better than the actual steak – and the steak was really good as well. This was super tasty and way easy – this will be a staple vegetable moving forward.
Krisha
0I’m obsessed with this roasted broccoli and cauliflower. It’s savory and creamy from the parmesan and garlic. But my favorite part are the crispy edges. This is the way I want to enjoy my veggies.
Pearl
0I always find veggies boring, but this recipe is a winner. The result is perfectly tender veggies with a savory kick from the parmesan and garlic. The crispy edges make it so enjoyable, too!
Freda
0I never would have thought to do a mix of broccoli and cauli, I’ve always just done one or the other. Not only is this a tasty side, it looks much better on the plate than just plain white cauliflower.
Nicole
0SO simple yet so tasty! The garlic and parmesan add such amazing flavor. Adding this to my regular rotation!
Maya
0I love how versatile this dish is and it’s super easy to make too! We had some T-bone steak for dinner last night and served this as a side dish. It was so amazing!
Jessica
0This is SO good!! I made it to go along with steak last night and everyone in the family loved it!
Andie
0This is one of my favorite meal recipes. It is so nice to have at the ready veggies when I am rushed for a meal.
Kristyn
0My two favorite side dishes!! Parmesan and garlic are my go-to, favorite seasonings & they taste so good on the broccoli & cauliflower!
Val
0I need to do ahead of time as roast will be in the oven followed directly by yorkshire pudding. Can I roast ahead & reheat in microwave?
Maya | Wholesome Yum
0Hi Val, You can, but it will be more mushy. I would recommend reheating in the oven after your pudding is done, or the air fryer.
Eliza
0Thank you for this recipe! I love crunchy roasted broccoli and cauliflower – and I just discovered I can roast from frozen so thanks for giving those instructions too.
I want to bring this recipe to an event. Any tips on how to keep veggies crisp while transporting them?
Maya | Wholesome Yum
0Hi Eliza, This recipe might not travel well. If you can, I suggest preparing the pan and roasting it when you get to your even, if an oven is available there. You could also bring an air fryer and air fry there.
Valora
0Eager to make this. Thank you.
Sonia
0I made this tonight. I used fresh broccoli, and only broccoli, because I was out of fresh cauliflower. Absolutely delicious! I will definitely be making this again and again! Hopefully next time I will have both veggies and can see how great they are together, but the broccoli alone was FABULOUS! Thanks Maya!
Nancy
0Made as directed, but added a half tsp thyme to match the flavor profile of the meal. Fantastic, thank you for sharing this easy, scrumptious recipe.
Valerie Hape
0Omgeee how simple is this dish aye?and why didn’t my magnetic brain pick this up..
Thanku thanku and thanku for sharing your most simplest dishes…
I’ll be making this dish tonight..Date(06/06/23)
Watch this space for an update…????
Shelley
0Can I use nutritional yeast in place of the parmesan? If so, how much would i use?
Wholesome Yum D
0Hi Shelley, Yes, you can do that. I recommend using the same amount as parmesan listed in the recipe.
Edward Barry
0Easy and I had to improvise on some seasoning, but I came through fine. Thank You…
Virginia
0The recipe looks great from what I can see. Unfortunately, the ads make it almost impossible to read it all with all of them popping up almost non stop and lagging my phone horribly. Can’t even read a full step without another ad taking over the screen. Disappointing. By the time I write this 3 came up! I’ll look elsewhere for my recipes.
Wholesome Yum D
0Hi Virginia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Mahelet Senbetta
0The receipt looks awesome. Having measurements and how long to bake it would have been beneficial. It is a great recipe. Next time, it will be better since I now have an idea of the measurements
Maya | Wholesome Yum
0Hi Mahelet, All my recipes have precise measurements. You can find them on the recipe card above. Make sure you don’t have “reader mode” turned on in your browser.