This roasted broccoli and Cauliflower with parmesan is about to be the best way you will eat these two vegetables. Broccoli and cauliflower tossed together in the best marinade and roasted to perfection until crispy on the edges and tender on the inside.
It is so simple to make yet delicious and healthy. A perfect healthy side dish to many other main dishes.
Roasted broccoli and Cauliflower recipe
I usually steam or saute my veggies as roasting takes too long when there are other meals prep to do! This stove-top broccoli and Instant Pot broccoli recipe are my go-to ways for cooking broccoli, as they are very easy.
That said, I love roasted veggies and make an exception, especially with broccoli and cauliflower. When serving Sunday roasts, I can always put them in the oven with the chicken, beef, lamb, turkey, or pork.
I love incorporating Cruciferous veggies into our meals because they are healthy, highly nutritious, low-carb, and delicious.
Why you will love this recipe
Roasting vegetables might take a little longer than other methods, but trust me, it’s worth it. The flavor, crunch, and caramelization you get from roasting or grilling, especially with a tasty marinade, beats steaming any day.
Plus, it’s practically effortless. Minimal prep work is required, about 5-10 minutes, and then the oven does all the work. No flipping required!
This roasted cauliflower and broccoli recipe is about to change your life. The addition of parmesan cheese and a squeeze of lemon juice takes it over the top. You can even use this method for other veggies. Once you try it, you won’t go back!
What you will need
Broccoli
Cauliflower
Olive oil
Onion powder
Garlic granules: substitute with fresh minced garlic
Grated parmesan cheese
Lemon juice
Salt and freshly ground black pepper
How to make roasted cauliflower and broccoli
Preheat the oven to 425F/220C.
Use a sharp knife or your hands to cut the broccoli and cauliflower into florets. Aim for uniform sizes to ensure even cooking.
Transfer them to a colander and rinse clean. Pat them dry with a kitchen towel or leave them to air dry if time is not of the essence.
Add olive oil, onion powder, garlic granules, lemon juice, parmesan, salt, and pepper to a small jar or bowl and shake or mix to combine.
Line a baking tray with parchment paper or spray with cooking oil.
Transfer the vegetables to the prepared tray, pour the marinade over them, and toss or mix to combine. Spread the vegetables in a single layer for even cooking.
Roast in the oven for 15 to 20 minutes or until crisp, tender, and brown on the edges.
Take it out of the oven and serve immediately with your main course. If desired, squeeze more lemon juice on the vegetable or season with more salt. Enjoy!
Watch how to make it
How to serve roasted vegetables
This is a versatile side dish that can be served with almost anything, from Sunday dinner to weekday meal preps, rice dishes, curries, and seafood. I like it with salmon or cod.
How long to roast broccoli and cauliflower at 450F/235C
Most vegetables in the Brassicas family would roast at 450F between 10 to 15 minutes
At 400F/200C, roast between 20 to 25 minutes.
How to store
Roasted broccoli and cauliflower can be stored in the fridge in an airtight container for up to 3 days.
Freezer: Store in the freezer, make sure it is completely cool, transfer to a Ziploc freezer bag, and freeze for up to 3 months. Reheat in the oven from frozen.
Note: Roasted frozen veggies may not be as crispy as they were when fresh.
More easy recipes you will love
Sweet potato and chickpea curry
Instant pot butternut squash soup
And there you have it, a simple and delicious roasted vegetable recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Roasted Broccoli and Cauliflower Recipe
Ingredients
- 1 medium head Broccoli
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon onion powder
- 2 teaspoons garlic granules substitute with ½ tablespoon minced garlic
- 2 tablespoons grated parmesan cheese
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 424F/220C.
- Use a sharp knife or your hands to cut the broccoli and cauliflower into florets. Aim for uniform sizes to ensure even cooking.
- Transfer them to a colander and rinse clean. Pat them dry with a kitchen towel or leave them to air dry if time is not of the essence.
- Add olive oil, onion powder, garlic granules, lemon juice, parmesan, salt, and pepper to a small jar or bowl and shake or mix to combine.
- Line a baking tray with parchment paper or spray with cooking oil.
- Transfer the vegetables to the prepared tray, pour the marinade over them, and toss or mix to combine. Spread the vegetables in a single layer for even cooking.
- Roast in the oven for 15 to 20 minutes until crisp-tender and brown on the edges.
- Take it out of the oven and serve immediately with mains of choice. Squeeze more lemon juice on the vegetable or season with more salt if desired.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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