If you’re struggling to incorporate more vegetables into your life — or maybe struggling to get your kids to eat theirs? — roasting veggies is definitely the way to go. From asparagus to brussels sprouts to romanesco to oven roasted broccoli and cauliflower, this process imparts a flavor onto the veggies that other cooking methods just can’t match. Besides, who can resist those deliciously crispy edges?
Ingredients & Substitutions
Here I explain the best ingredients for the best roasted broccoli and cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Broccoli And Cauliflower – Cut them into florets that are uniform in size, so that they cook evenly. You can even make roasted broccoli and cauliflower using frozen veggies. I prefer fresh, but at certain times of year this can be prohibitive due to cost, quality, or both. I’ve done it both ways with great results! Olive Oil – Or avocado oil. Garlic – Use fresh garlic cloves for best flavor or use jarred garlic for convenience. If you don’t have garlic, you can also substitute 1 1/2 teaspoons of garlic powder instead of the 6 cloves garlic that this recipe needs. Parmesan Cheese – Use grated parmesan cheese for best results. It crisps up better than shredded, and this way each bite of broccoli and cauliflower has a bit of cheese. Sea Salt & Black Pepper – Sometimes I also add crushed red pepper flakes for some heat.
How To Roast Broccoli And Cauliflower
This section shows how to roast broccoli and cauliflower with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Feel free to use this process with any vegetables you have on hand. I love garlic and parmesan roasted cauliflower and broccoli, since they are so common and versatile, but it works with any veggie that can be roasted.
Seasoning Variations
Want a different flavor? You can switch up this easy side dish with different spices: Parchment paper works okay, but your vegetables won’t brown as well.
Italian – Toss broccoli and cauliflower with 1-2 teaspoons of Italian seasoning before roasting. Cajun – Use 1-2 teaspoons of Cajun seasoning, and omit the parmesan cheese. Ranch – Sprinkle veggies with 1-2 teaspoons of ranch seasoning and parmesan cheese, either before or after cooking. Lemon Pepper – Swap the salt and pepper for lemon pepper seasoning. (Alternatively, you could also simply add a squeeze of lemon juice over the roasted broccoli and cauliflower at the end, mix with lemon zest before roasting, or do both.) Curry – Replace the parmesan with 1-2 teaspoons of curry powder.
Storage Instructions
Store: Keep leftovers in the refrigerator for up to 3-4 days. Freeze: For already roasted broccoli and cauliflower, the best way to freeze is to arrange it on a parchment paper lined sheet pan, flash freeze, then once solid transfer to a zip lock bag for long-term storage. If you want to freeze the veggies raw, it’s best to blanch them in boiling water for a couple of minutes first, which will slow down enzyme activity and prevent a mushy texture after thawing. Both ways, keep them in the freezer for up to 3 months for the best flavor. Reheat: Warm up in a 350 degree F oven if you can. You can also microwave, but the vegetables will be more mushy. The air fryer is also great for reheating to maintain a great texture.
What To Serve With Roasted Broccoli And Cauliflower
I’ve made this broccoli cauliflower recipe every-which-way — it’s hard to find something it doesn’t go with, ha! Try these easy ideas that go with it for a simple, healthy meal: Use leftovers to make a broccoli cauliflower salad (or just use both veggies in my roasted cauliflower salad), or try them in a broccoli cauliflower casserole!
Chicken – For an easy and casual dinner, try this side dish with slow cooker chicken wings, air fryer chicken legs, or simply a rotisserie chicken from the store. For a special dinner for two, pair this side with marry me chicken. Steak – Roasted broccoli and cauliflower makes date night a piece of cake! Just add filet mignon (my favorite!), a top sirloin steak with garlic herb butter, or quick sliced London broil. Fish – My go-to healthy dinner is these veggies with buttery pan seared salmon (must-try for irresistible crispy skin!), lemony baked cod, or quick pan fried tilapia. Seafood – Add bacon wrapped scallops, crab legs (surprisingly easy to make at home!), or broiled lobster tail to roasted broccoli and cauliflower with parmesan for a fancy-ish dinner at home. Sauces – When I want to take these vegetables over the top, drizzle them with some herby basil pesto (I like to make pesto chicken for a complete meal), creamy tahini sauce, or the red pepper dressing from my goat cheese salad recipe. For a brunch style side, serve drizzled with fresh blender hollandaise sauce.
More Broccoli And Cauliflower Recipes
If you like this dish, you might also like some of these other healthy broccoli and cauliflower recipes: You can also make simple roasted broccoli or roasted cauliflower separately. Please enter your first name for your account. Your saved recipe will also be sent to your email. If you’d like, you can use frozen broccoli and cauliflower for this recipe. You’ll need to adjust the time in the oven to about 30-35 minutes instead.
