I roast fresh broccoli and cauliflower florets until they are golden and tender, then finish them with a generous layer of grated parmesan and aromatic garlic. This dish transforms simple vegetables into a savory, satisfying side that’s perfect for just about any meal. The roasting brings out their natural sweetness and adds crispy edges, while the cheese and garlic make each bite rich and flavorful.
Why I’ll Love This Recipe
I love this recipe because it’s incredibly easy to make with ingredients I almost always have on hand. The prep time is short, and the oven does the rest. Roasting brings out deep flavor in the vegetables, and I get a delicious crunch from the edges with melty parmesan layered on top. It’s low-carb, gluten-free, and ideal for family dinners or meal prep. I also appreciate how adaptable it is—I can add spices, use different cheeses, or switch up the vegetables without losing the essence of the dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups broccoli florets
4 cups cauliflower florets
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated parmesan cheese, divided
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Directions
Preheat the oven to 400°F (204°C). Line a large baking sheet with foil or use a nonstick baking sheet without lining.
In a large mixing bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil and add the minced garlic.
Sprinkle in half of the grated parmesan cheese, sea salt, and black pepper. Toss the vegetables thoroughly to coat them evenly.
Spread the vegetables in a single layer on the baking sheet, ensuring they’re not overcrowded. This helps them roast properly and get crisp edges.
Roast for 25–30 minutes if using fresh florets, or 30–35 minutes for frozen. Flip the vegetables halfway through roasting to ensure even browning.
Once roasted and golden, remove from the oven and immediately toss with the remaining parmesan cheese. Adjust seasoning if needed, and serve hot.
Servings And Timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 25–30 minutes (for fresh vegetables)
Total Time: 30–35 minutes
Variations
Cheese Options: I sometimes swap parmesan for pecorino romano or add a sprinkle of mozzarella near the end for extra melty goodness.
Spices: I like to experiment with smoked paprika, red pepper flakes, or Italian seasoning for a flavor twist.
Lemon Zest: Adding lemon zest or a squeeze of lemon juice after roasting gives the dish a bright, fresh finish.
Vegan Version: I replace the parmesan with nutritional yeast or a dairy-free parmesan substitute for a plant-based version.
Other Veggies: I occasionally mix in sliced carrots, bell peppers, or romanesco for added color and flavor.
Storage/Reheating
Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: To freeze, I spread the cooled roasted vegetables on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months.
Reheating:
Oven: I reheat at 350°F until warmed through and the edges are crispy again.
Air Fryer: This is my favorite method—it keeps the texture crispy.
Microwave: Quick and convenient, though it softens the vegetables a bit more than other methods.
FAQs
How Do I Cut The Vegetables So They Roast Evenly?
I try to cut the broccoli and cauliflower into similar-sized florets. I usually keep the broccoli slightly larger since it cooks faster, and that helps both vegetables finish roasting at the same time.
Can I Use Frozen Broccoli And Cauliflower?
Yes, I often use frozen florets when I’m short on time. I roast them a little longer—about 30 to 35 minutes—to ensure they crisp up well. There’s no need to thaw them beforehand.
How Can I Keep The Garlic From Burning?
To avoid burnt garlic, I make sure the minced garlic is mixed well with the oil and vegetables. If I want extra insurance, I sometimes add the garlic halfway through the roasting process or slice it into larger pieces.
Should I Use Parchment Paper Or Foil?
I prefer foil or an unlined baking sheet to get the best browning. Parchment paper works if I’m worried about cleanup, but it can reduce the crispiness of the vegetables.
What Should I Serve This With?
This dish pairs well with almost anything. I like serving it alongside roasted chicken, grilled steak, or baked fish. It also works great as a low-carb side for pasta alternatives like zucchini noodles or cauliflower rice.
Conclusion
I keep coming back to this roasted broccoli and cauliflower recipe because it’s a go-to for healthy, flavorful eating. It’s simple enough for weeknights but satisfying enough to serve at gatherings. With crispy edges, golden cheese, and garlicky goodness, it turns humble vegetables into something I actually crave. I love how easily I can switch it up depending on what I have in my kitchen, and it always delivers.
