Oven-Roasted Cauliflower and Broccoli

This wholesome recipe for oven-roasted cauliflower and broccoli, with Parmesan and garlic, is quick and easy, with only five ingredients.
A delicious way to serve vegetables!

Roasting vegetables gives them a flavour no other method can match. And who, after all, can resist those deliciously crisp edges?

I choose fresh vegetables over frozen, and with this kind of vegetable everything is edible: so I include the stalks too, peeling them a little and trimming off the tough end.

For the best results, make sure the oil coats every piece, and keep them from overlapping too much on the tray.

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What you need to make this oven-roasted cauliflower and broccoli:

Broccoli — cut into florets, stalks included: it makes up half the vegetables on the tray.
Cauliflower — also in florets, it adds body and turns tender once roasted.
Olive oil — it coats the vegetables, and it's what gives them their crisp edges in the oven.
Garlic — chopped and tossed with the vegetables before roasting, it flavours the whole tray.
Parmesan — a third goes in before roasting so it browns a little, the rest is added once out of the oven so it stays soft.
Salt and pepper — the base seasoning, adjust to taste.

Why this oven-roasted cauliflower and broccoli must be on your menu!

Quick and simple: Five ingredients, one bowl and one tray, fifteen minutes of prep.
The oven does the rest of the work.
Nothing goes to waste: The broccoli and cauliflower stalks are edible too.
Just peel them a little and trim off the tough end.
Pairs with plenty of dishes: These roasted vegetables go with paprika chicken thighs, thyme and lemon chicken thighs, breaded chicken breasts, or salmon trout in caramelised orange sauce.
The seasoning can change to taste: Italian seasoning, Cajun without the Parmesan, ranch, or lemon pepper.
Edges no other method gives you: The oven caramelises the vegetables in a way steaming or pan-frying cannot match.
A single layer, with no overlapping, is what guarantees that crispness.

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Oven-Roasted Cauliflower and Broccoli

Cauliflower and broccoli florets roasted with garlic and Parmesan, with crisp edges.

Prep 15 min

Cook 30 min

Total time 45 min

Course: Sides Cuisine: Italian Keyword: Roasted cauliflower and broccoli Calories:

Ingredients

Servings: 8 servings

Instructions

Preheat the oven to 205 °C (400 °F).
Cut the broccoli and cauliflower into florets, and the stalks into not-too-large pieces. Chop the garlic.
In a large bowl, toss the vegetables with the oil, garlic, salt, pepper and a third of the Parmesan.
Spread the vegetables in a single layer on a tray lined with parchment.
Roast for 25 to 30 minutes, or until golden.
Straight out of the oven, toss with the remaining Parmesan.

Nutrition (per serving)

Tips

A single layer, no overlapping: that is the condition for crisp edges.
Coat every piece in oil before roasting, or some will burn while others stay pale.
Keep a third of the Parmesan for the roasting and two thirds for afterwards: that part stays soft.
The stalks are edible: peel them a little and trim the tough end.
Fresh vegetables roast better than frozen, which release their water.

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