Roasted Broccoli and Cauliflower are tossed in a delicious blend of crushed garlic, lemon zest, and Parmesan cheese for a show-stopping side dish! You can have this easy, low-carb, and vegetarian roasted vegetables recipe ready and on the table in under 30 minutes. Meal prep it for busy weeknight dinners and pop it in the oven when you need a quick vegetable dish.
Roasted Broccoli and Cauliflower
Who else LOVES broccoli?
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 tastes 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!
One of the best things about this recipe is how simple the ingredients are to find at your grocery store. And not only that, but oftentimes I have all of these items on hand just because they’re part of my normal weekly shopping list.
- Broccoli – One medium to large head of broccoli is cut into florets. While you can use Chinese broccoli, it will cook up more more quickly than regular broccoli so you may need to adjust the cook time accordingly.
- Cauliflower – Heads of cauliflower can 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 oil are used in this recipe. You can choose to use either olive 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 garlic 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 cheese is best since it will evenly coat the broccoli and cauliflower.
- Herbs – Curly leaf parsley is finely chopped and sprinkle on after roasting for a burst of herbaceous flavor. Feel free to substitute with flat leaf Italian parsley or even fresh basil.
Cutting into Florets
One of the key steps in this recipe is cutting the heads of cauliflower and broccoli 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 pieces 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.
Garlic Butter Sauce
Is it just me or does EVERYTHING taste better with a bit of butter and garlic?!
No lie, it’s becoming a little ridiculous how many recipes are on the site have a garlic butter sauce.
But seriously, 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 bowl.
So easy, right?
How to Roast
Let’s take a look at the step-by-step process for roasting cauliflower and broccoli in the oven:
- Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated. (step 1 above)
- 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. (step 2 above)
- Add broccoli to the same large bowl the cauliflower was in along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated. (step 3 above)
- Place broccoli on the baking sheet full of cauliflower and spread out evenly on the pan.(step 4 above)
- Return to oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly.
How Long to Roast Broccoli and Cauliflower?
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 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!
Parchment vs. Foil
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 available.
Serving and Storing
Upon removal from the oven, top the roasted vegetables with the remaining Parmesan cheese and finely chopped fresh parsley.
Serve these vegetables immediately while still hot out of the oven.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
To reheat, return dish to at 350°F oven for 5-10 minutes, or warm up in a skillet over medium-low heat.
What if I only have one vegetable?
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.
What main dish can I serve this with?
This side dish recipe is very versatile and can accompany numerous main dishes.
Roasted Vegetable Side Dish Recipes
Want a few other quick vegetable side dish ideas for dinner? Here are a few of our go-to recipes you might like to try:
Garlic Parmesan Roasted Broccoli & Cauliflower
Roasted Broccoli and Cauliflower are accompanied by a delicious blend of garlic and Parmesan for a showstopping low-carb and ketogenic diet side dish! You can have this oven roasted broccoli-cauliflower recipe ready and on the table in under 30 minutes!
- 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
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!
Learn how to cut cauliflower into florets and how to zest a lemon.