Garlic Parmesan Roasted Broccoli and Cauliflower is a quick side dish perfect for busy weeknights. Simply toss these healthy veggies in a blend of garlic, lemon, and cheese and roast in the oven. In under 30 minutes, you have a low-carb, gluten-free, and delicious side for an easy dinner.

Parmesan roasted cauliflower and broccoli are a low carb vegetarian side dish.

Parmesan Roasted Broccoli and Cauliflower Recipe

Ever since I was a child, one of my favorite side dishes my mom made regularly was steamed broccoli.

But let me not lead you astray… by no means was I eating green cruciferous vegetables with a smile on my face.

Oh no, no.

While yes, I did LOVE broccoli… I LOVED broccoli when it was doused in a TON of melted Cheese Whiz. :-O

And over two decades later, roasted broccoli and cauliflower still taste better when topped with a bit of cheese.

However, this time, it’s a more grown-up version (and not nearly as processed).

When you oven-roast broccoli and cauliflower they get a delightful crispness from the high heat of the oven. They also develop a subtle sweetness due to the natural caramelization that takes place.

Add in some crushed garlic cloves, lemon zest, and fresh herbs and you’ll have yourself a dinner party-worthy side dish!

Broccoli, cauliflower, oil, butter, parmesan cheese, and seasoning are the ingredients for this dish.
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Ingredients

To make this easy roasted cauliflower and broccoli recipe you need these simple ingredients:

  • Broccoli. One medium to large head, cut into florets. While you can use Chinese broccoli, it will cook up more quickly than regular broccoli so you may need to adjust the cook time.
  • Cauliflower. Heads of cauliflower come in a variety of sizes. Try to find one that is about 6 inches in diameter, which will give you roughly 4-5 cups of cauliflower florets.
  • Fats. Both melted butter and a neutral oil are used in this recipe. You can choose to use either olive oil or avocado oil, depending on your personal taste preference.
  • Zest. A little bit of lemon zest truly adds a lovely, bright flavor to the dish. If you don’t know the best way to get this, you can learn how to zest a lemon using one of these five different methods.
  • Garlic. Fresh cloves are key here. Substituting with garlic powder is not recommended but can be used. While you can mince the garlic cloves, using a garlic press is the fastest method and will give you smaller pieces throughout the dish.
  • Parmesan Cheese. Finely grated is best so it will evenly coat the broccoli and cauliflower.
  • Herbs. Curly leaf parsley is finely chopped and sprinkled on after roasting for a burst of herbaceous flavor. Feel free to substitute with flat-leaf Italian parsley or even fresh basil.

How to Roast Broccoli and Cauliflower

Let’s take a look at the step-by-step process for roasting cauliflower and broccoli in the oven:

Cut Broccoli and Cauliflower into Florets

One of the key steps in this recipe is cutting the cauliflower and broccoli heads into florets.

Too small of florets and they will burn easily, too large of pieces and they will take much longer to cook.

A good rule of thumb is to cut them into bite-sized chunks that are about 1 inch in width and length.

Depending on your preference, you can leave as much or as little of the stalks as you’d like. (I tend to prefer less “trunk” and more “leaves!”)

If you’d like to know more, learn how to cut cauliflower and broccoli using this simple technique.

Make the Garlic Butter Sauce

Is it just me or does EVERYTHING taste better with a bit of butter and garlic?!

The flavor combination is SO good—especially when you add a bit of lemon zest.

To make the sauce, whisk the oil, butter, crushed garlic, zest, salt, and pepper together in a small or medium bowl.

Whisk together melted butter, salt, pepper, lemon zest, and minced garlic before adding to easy roasted side.

Toss the Cauliflower

Preheat the oven to 425℉.

Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.

Line a large rimmed baking sheet with parchment paper. Spread cauliflower on the pan in an even layer on the prepared baking sheet. Bake in preheated oven for 8-10 minutes.

When roasting cauliflower and broccoli in the oven, you have the choice of using either aluminum foil or parchment paper.

Parchment paper is recommended since we are roasting these vegetables at a pretty high heat. However, you can use aluminum foil if that is all you have.

Toss the Broccoli

Add broccoli to the same large bowl as the cauliflower was in along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.

Place broccoli on the baking sheet full of cauliflower and spread out evenly on the pan.

Return to the oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly.

You may be wondering why we’re placing the broccoli and cauliflower into the oven at different times. If you put both of them on the sheet pan at the same time, the broccoli will burn and the cauliflower will not cook through.

Roasted broccoli only needs to be cooked for 13-15 minutes while cauliflower takes closer to 25 minutes to fully bake. So, it’s always best if you pop the cauliflower in the oven for about 8-10 minutes longer than broccoli florets!

Serve

Upon removal from the oven, top the roasted vegetables with the remaining Parmesan cheese and finely chopped fresh parsley.

These are delicious with your favorite protein, like chicken, steak, fish, or pork.

Parmesan garlic roasted broccoli cauliflower are baked in the oven for an easy side.

Meal Prep and Storage

  • To Prep-Ahead: You can chop the vegetables up to 2 to 3 days ahead of time if you didn’t buy pre-chopped.
  • To Store: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • To Freeze: Be sure to completely cool the veggies first. For best results, flash freeze in a single layer for a few hours, then transfer to a freezer-safe dish for up to 6 to 9 months.
  • To Reheat: Return dish to a 350°F oven for 5-10 minutes, or warm up in a skillet over medium-low heat.

What is the best way to cook broccoli and cauliflower?

These healthy vegetables can be prepared in a variety of ways. However, when you roast them, the tender insides, crispy outsides, and caramelization make them truly delicious.

Is broccoli and cauliflower good for you?

Both of these cruciferous veggies are super healthy for you! They contain high amounts of nutrients, like fiber, antioxidants, vitamins, and minerals. They are both linked to lowering the risk of heart disease when combined with healthy eating habits.

Why do broccoli and cauliflower have different cooking times?

Broccoli is generally softer than cauliflower and is often enjoyed raw. The more fibrous make-up of cauliflower means it should cook slightly longer than broccoli.

If you’d like to use this recipe for all broccoli or only cauliflower then you will need to adjust the cook time accordingly. For roasted broccoli, bake in preheated 425°F oven for 13-15 minutes. For roasted cauliflower, bake in preheated 425°F oven for 25-30 minutes.

Parmesan roasted cauliflower and broccoli are a low carb vegetarian side dish.

Dietary Modifications

The recipe you’ll find below is already vegetarian, gluten-free, and low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Dairy-free: Replace the butter with additional oil and use a dairy-free cheese alternative.
  • Vegan: Use vegan butter sticks and vegan cheese, if available.

Expert Tips and Tricks

  • Same size. Be sure to cut the broccoli and cauliflower in similar sizes so they cook evenly.
  • Follow the rules. It might be easier to throw them in together, but then the cauliflower will be tough OR the broccoli will be soggy.
  • Top it off. A squeeze of lemon juice really adds a fresh brightness to this dish.
  • Take it up a notch. Add a spicy kick with a pinch of red pepper flakes, or include some onion powder along with the kosher salt and black pepper.
  • Heat up. A hot oven is essential to get those crispy edges.
Parmesan roasted broccoli and cauliflower are baked on parchment paper for easy removal from the oven.

What to Serve with Roasted Broccoli and Cauliflower

You can pair this quick and healthy side with so many main dishes.

Serve them alongside lean protein like Air Fryer Boneless Chicken Thighs, Spatchcock Chicken, Chicken Cordon Bleu, or Air Fryer Chicken Nuggets.

It is also delicious with seafood like Air Fryer Fish, Lemon Garlic Baked Salmon, or Blackened Mahi Mahi.

Of course, Air Fryer Steak or Filet Mignon are both excellent options, as well.

Roasted Vegetable Side Dish Recipes

Want a few other quick, simple side dish ideas for dinner? Here are a few go-to recipes you might like to try.

If you prefer to skip the broccoli, try Easy Oven-Roasted Cauliflower Cauliflower au Gratin, or Whole Roasted Cauliflower.

Roasted Broccoli with Sriracha and Honey, Roasted Yukon Gold Potatoes, Smashed Broccoli, and Baked Potato Wedges are so flavorful and delicious.

Some other healthy options include Roasted Eggplant, Maple Roasted Butternut Squash, Lemon Garlic Roasted Asparagus, and Roasted Sweet Potato Cubes.

Tap stars to rate!

4.19 from 11 votes

Roasted Broccoli and Cauliflower with Parmesan

Garlic Parmesan Roasted Broccoli and Cauliflower is a quick side dish perfect for busy weeknights. Simply toss these healthy veggies in a blend of garlic, lemon, and cheese and roast in the oven.
Serve roasted broccoli cauliflower in a bowl topped with fresh parsley for a keto side dish.
Yield 6 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients 

  • 1 head cauliflower cut into bite-sized florets
  • 1 head broccoli cut into bite-sized florets
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter melted
  • 2 cloves garlic crushed
  • 1 tsp. lemon zest
  • 1 tsp. salt to taste
  • ½ tsp. black pepper to taste
  • ½ cup Parmesan cheese grated, divided
  • 3 Tbsp. parsley curly leaf, finely chopped

Instructions 

  • Preheat oven to 425°F.
  • Whisk oil, butter, crushed garlic, zest, salt, and pepper together in a small bowl.
  • Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.
  • Line a large baking sheet with parchment paper. Spread cauliflower on the pan in a single layer. Bake in preheated oven for 8-10 minutes
.
  • While cauliflower is roasting, add broccoli to the same large bowl along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.

  • Add broccoli to the baking sheet full of cauliflower and spread out evenly on the pan.

  • Return to oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly.

  • Serve vegetables with the remaining Parmesan cheese and chopped parsley. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.19 from 11 votes

Notes

Learn how to cut cauliflower into florets and how to zest a lemon.

Meal Prep and Storage

  • To Prep-Ahead: You can chop the vegetables up to 2 to 3 days ahead of time if you didn’t buy pre-chopped.
  • To Store: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • To Freeze: Be sure to completely cool the veggies first. For best results, flash freeze in a single layer for a few hours, then transfer to a freezer-safe dish for up to 6 to 9 months.
  • To Reheat: Return dish to a 350°F oven for 5-10 minutes, or warm up in a skillet over medium-low heat.

Nutrition

Calories: 142kcal, Carbohydrates: 6g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 16mg, Sodium: 521mg, Potassium: 335mg, Fiber: 2g, Sugar: 2g, Vitamin A: 822IU, Vitamin C: 59mg, Calcium: 134mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

    1. Yay!! So happy you enjoyed the flavors. Thanks so much for taking the time to leave a comment and rating, Lisa! 🙂

  1. Delicious, but didn’t need the second 1/2 tsp. salt. The Parmesan, as well as the first 1/2 tsp. provided enough salt.

  2. 5 stars
    Making this for the 1st time tonight to go with steak! I’ve done a similar recipe with cauliflower only. I love the addition of broccoli here. I can’t wait til it’s done!!!