This Roasted Broccoli and Cauliflower is a quick and easy side dish recipe that your whole family will love.
We love quick veggie side dishes in our house, and this one is no exception. This recipe comes together with just a handful of ingredients and will work for even your picky eaters. Broccoli and cauliflower are very easy to cook together, making this a regular side dish in our house, especially when we are eating pasta and the best Italian meatballs.
Oh my gosh, people!!! This is by far the BEST roasted veggie recipe that I’ve tried—and I promise you, I have tried soooo many!
How to Make Roasted Broccoli and Cauliflower
Here is a brief overview of how this roasted broccoli and cauliflower recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.
Cut Your Broccoli and Cauliflower into Small Bite-Sized Pieces
My kiddos don’t like the stems of the broccoli, so I cut those off and eat them raw while I’m cooking, but you can also throw them away. Toss the veggies with garlic, salt, pepper, oil, and shredded cheese.
Put the Vegetables on a Baking Sheet
Pour the seasoned broccoli and cauliflower onto a parchment-lined baking sheet in an even layer.
Bake the Veggies
Toss the mixture halfway through baking. Start checking on it around 30 minutes so you can see how done you want it. I like mine pretty roasted, so I would edge more towards 40 minutes. Enjoy!
Tips and Tricks
- Picking out fresh broccoli: Choose broccoli that is bright green in color. You want to see a similar shade of green throughout the top of the florets. Avoid bunches that have patches of yellow or brown. Look for plump stems and compact florets.
- Choosing cauliflower: When choosing cauliflower for this recipe, pick a head of cauliflower that is bright white and doesn’t have any brown spots. It should have bright green leaves that are tightly attached.
- Adding Parmesan cheese: While you can leave the cheese out of this recipe if you like, it is absolutely delicious in there. It is always best to use a block of Parmesan and grate it fresh rather than using the pre-grated stuff. It will melt and taste so much better.
- Cooking broccoli and cauliflower in the air fryer: You can also let the air fryer do the roasting and cook the veggies in your air fryer. Prepare them the same way and cook them in your air fryer preheated to 400 degrees Fahrenheit, for 15 to 20 minutes, tossing halfway through.
How to Cut Cauliflower and Broccoli
When preparing your broccoli and cauliflower, you can either break it or cut it to break it up into smaller pieces. You can see detailed instructions and photos in this post: How to Cut Cauliflower.
- Cutting the florets: Start by cutting the cauliflower head in half. Working with one half of the head at a time, make two cuts, each angling into the other, to remove the stem from the florets. Then cut the florets into bite-sized pieces.
- Breaking the florets: The second way you can do this is by breaking cauliflower florets off the head. Continue to do this until you have broken off all of the pieces away from the stem and broken them into smaller bite-sized pieces.
Storing and Reheating Leftovers
Store any leftover roasted cauliflower and broccoli in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the air fryer, microwave, or oven until heated through.
If you make this roasted broccoli and cauliflower recipe or any of my other recipes, I’d love to hear what you think! Be sure to come back and leave a comment.
Roasted Broccoli and Cauliflower
Ingredients
- 1 medium head cauliflower cut into bite-sized pieces (about 16.6 ounces or 5 cups)
- 2 medium broccoli heads cut into bite-sized pieces, stems discarded (about 10 ounces or 5 cups)
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 cup Parmesan
- 1/2 teaspoon kosher salt
- dash black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Prepare a rimmed baking sheet with parchment paper.
- In a large bowl, combine all of the ingredients. Toss to thoroughly combine.1 medium head cauliflower, 2 medium broccoli heads, 3 tablespoons olive oil, 2 garlic cloves, 1/2 cup Parmesan, 1/2 teaspoon kosher salt, dash black pepper
- Spread the broccoli and cauliflower out on the parchment paper and bake for 35 to 45 minutes, or until your desired level of roasted-ness.
Lorrie says
I make these veggies often too. Sometimes I toss with Sweet thai Chile sauce, add onions, mushrooms ..delish.
I’ve roasted red peppers with veggies, drizzled with balsamic glaze and parmesan before serving. More yum.
That sounds so delicious!
Hope says
Oh my gosh, people!!! This is by far the BEST roasted veggie recipe that I’ve tried—and I promise you, I have tried soooo many! I’ve now started adding small (fingerling?) multi-colored potatoes that I cube and I throw in baby Bella mushrooms too. Thank you for sharing this wonderful recipe!
So happy you like this Hope! And I love your additions! Sounds like another recipe post in the making to me so thank you for sharing!