Roasted Broccoli and Cauliflower

This Roasted Broccoli and Cauliflower recipe is so flavorful and the perfect addition to any meal!

My favorite way to roast vegetables!

Roasting vegetables is one of the best ways to bring out all of the best flavor and texture.

And my favorite method for just about any veggie? Garlic + parmesan + olive oil. It’s a classic combination of flavors that always tastes good!

This simple broccoli and cauliflower is coated in parmesan cheese and fresh minced garlic then roasted until crisp tender.

The Parmesan cheese creates delicious little crispy edges to the veggies that makes them irresistible!

Sometimes the most flavorful roasted veggies are so easy to make, and this recipe is a great example.

Ingredients needed

The full recipe with instructions can be found at the bottom of this post, but here is what you will need to make these veggies.

• Broccoli and Cauliflower: cut into similar sized florets
• Garlic: use fresh minced garlic for the best flavor. Garlic powder will not be as flavorful in this recipe.
• Parmesan cheese: the powdered variety
• Olive oil: to coat the veggies before roasting

How to make roasted broccoli and cauliflower

Step 1: Cut the fresh cauliflower and broccoli into similar sized florets. You will need around 4 cups each of broccoli and cauliflower florets.

Step 2: Add the broccoli and cauliflower to a bowl and toss them together with the minced garlic, parmesan cheese, and olive oil. Use your hands to combine the oil and seasonings into the veggies.

How long should I bake broccoli and cauliflower?

Step 3: Transfer the veggies to a quality nonstick baking sheet and roast at 400 degrees for 15 minutes.

Stir and flip the veggies, then roast an additional 10-15 minutes, checking every 5 minutes, until browned and crispy on the edges.

This roasted broccoli and cauliflower is just 5 ingredients and my family always asks for more when I make it!

If you haven’t tried roasting veggies for picky eaters, I definitely recommend it.

This is one of our favorite ways to eat cruciferous vegetables!

Storing and Reheating

Store leftovers (if there are any!) in an airtight container in the fridge for 2-3 days.

For the best texture, reheat the broccoli and cauliflower in the oven on a sheet pan until hot.

More Veggie Sides

• Roasted Baby Red Potatoes
• Roasted Brussels Sprouts with Parmesan
• Brussels Sprout Chips
• Honey Brown Sugar Glazed Carrots
• Vegetable Rice Casserole
• Roasted Broccoli and Carrots
• Roasted Cheesy Cauliflower
• Best Skillet Corn Recipe
• Creamy Garlic Mushrooms

Roasting veggies adds a flavor depth that you can’t get from steaming. Those crispy parmesan cheese edges are highly irresistible.

Don’t forget to leave a comment and review when you make this recipe, I can’t wait for you to try it!

Nutrition

• Calories: 218kcal
• Carbohydrates: 16g
• Protein: 10g
• Fat: 14g
• Saturated Fat: 4g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 9g
• Cholesterol: 9mg
• Sodium: 275mg
• Potassium: 753mg
• Fiber: 5g
• Sugar: 4g
• Vitamin A: 665IU
• Vitamin C: 152mg
• Calcium: 233mg
• Iron: 2mg