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oven roasted broccoli and cauliflower

oven roasted broccoli and cauliflower

oven roasted broccoli and cauliflower

Hello. Welcome to solsarin. This post is about “oven roasted broccoli and cauliflower“.

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd” (with a similar appearance to cheese curd).[1] The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Brassica oleracea also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called “cole” crops,[2] though they are of different cultivar groups.

Roasted Broccoli and Cauliflower


  • 4 cups broccoli florets bite sized
  • 4 cups cauliflower florets bite sized
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ½ cup parmesan cheese fresh, shredded
  • salt & pepper to taste


    • Preheat oven to 450°F.
    • Wash broccoli and cauliflower. Dry thoroughly.
  • Toss with olive oil and garlic. Add cheese and using your hands, massage the cheese into the crevices of the vegetables. Season with salt & pepper to taste.
  • Roast 10 minutes, stir and roast an additional 5-10 minutes or until vegetables are tender crisp.


Ensure broccoli and cauliflower are dried very well so they don’t steam in the oven.

To Substitute Frozen Vegetables

  • Season per recipe.
  • Roast 12 minutes.
  • Turn oven on to broil and broil 5-7 minutes or until veggies have a bit of color.

Leftovers are great added to salads (cold) or omelets.

oven roasted broccoli and cauliflower
oven roasted broccoli and cauliflower

nutrition information

Calories: 168 | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 261mg | Potassium: 598mg | Fiber: 4g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 130mg | Calcium: 213mg | Iron: 1mg

How to Store Roasted Broccoli and Cauliflower

  • Keep roasted veggies in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days.
  • Crisp them up again by placing them on a baking sheet and putting them under the broiler or in the toaster oven for about 5 minutes.
  • Refresh the flavors with a little salt and pepper and serve again plain or with dipping sauce!
  • Or, add leftovers to casseroles or soups for extra flavor.

Why We Love this Recipe

Broccoli and cauliflower are a perfect pair, even better with garlic.

Oven-roasting because it frees you up to prepare other parts of the meal and is great to cook alongside roasted meats.




  1. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.

  2. Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.

  3. Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 25-30 minutes*, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)

  4. Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.


TIP: For best results, leave the pan unlined OR line with foil.

Parchment paper works okay, but your vegetables won’t brown as well.

oven roasted broccoli and cauliflower
oven roasted broccoli and cauliflower


In general, the keys to perfectly roasted veggies are using plenty of oil, arranging the pieces on the pan in a thin layer, and a high temperature.rnrnI’ve named these steps as “the three O’s” to help you remember. (I wanted something catchy like ABC’s, but apparently the letter O worked better here!)

  1. Oil Generously: Make sure the oil completely coats each floret in a thin layer. The 1/3 cup of olive oil in this recipe may seem like a lot, but it really isn’t considering it’s divided among 8 cups of veggies!
  2. Open Space: By this, I mean open space on the pan. Give your veggies room to breathe! Make sure the florets are arranged in a single, even layer, without overlapping, and even allowing some gaps between pieces where possible. If you crowd the pan, you’ll end up with steamed veggies, which are totally different and not what you want when you’re trying to roast your broccoli and cauliflower.
  3. Oven Temperature: Using a high enough oven temperature is another important step to make sure your veggies actually roast instead of steaming. A higher temperature absorbs moisture more quickly u002du002d and moisture equals steaming, not roasting. Even as high as 450 degrees works for some veggies, especially firmer ones like root vegetables. However, for this roasted broccoli and cauliflower recipe with parmesan, I find that 400 degrees is hot enough without burning the outside too quickly or scorching the parmesan cheese.


This easy side dish can also be switched up with different spices:

  • Italian – Toss broccoli and cauliflower with 1-2 teaspoons of Italian seasoning before roasting.
  • Cajun – Toss veggies with 1-2 teaspoons of Cajun seasoning before roasting. Omit parmesan cheese for this one.
  • 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 lemon juice, lemon zest, or both.)

Another recipe :



  1. Preheat the oven to 375 degrees F.
  2. Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

How Do I Get the Veggies Crispy?

In addition to roasting at 425°F, you’ll want to spread the florets in a single layer on the baking sheet, which gives them space to roast in the dry heat of the oven and crisp up. If they’re too close together, the moisture they release won’t have space to evaporate in the hot oven and the florets will steam instead of become caramelized and crispy.


  • cloves garlic
  • ounces broccoli (about 1 medium stalk)
  • ounces cauliflower (about 1/2 a medium head)
  • tablespoons olive oil
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Finely grate 2 garlic cloves onto a rimmed baking sheet. Trim 1/2-inch off the woody, dried-out bottom of the stems of 8 ounces broccoli and cut the core from 8 ounces cauliflower. Cut the florets into bite-sized pieces and place on the baking sheet. Cut the stems into bite-sized (1- to 1 1/4-inch) pieces and add to the baking sheet.

  3. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Toss until the broccoli and cauliflower are evenly coated and the garlic is evenly distributed. Spread out in an even layer.

  4. Roast, tossing halfway through, until tender and caramelized at the edges, 20 to 25 minutes total. Taste and season with more kosher salt as needed.


Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

oven roasted broccoli and cauliflower
oven roasted broccoli and cauliflower

More recipes :

Active: 10 mins
Total: 30 mins
Servings: 4



  • Preheat oven to 450°F. Combine cauliflower, broccoli, oil, garlic, Italian seasoning, salt, pepper and crushed red pepper in a large bowl; toss until well coated. Arrange the mixture in an even layer on a large rimmed baking sheet.

  • Roast, stirring once, until the vegetables are charred and tender, 20 to 25 minutes.


Nutrition Facts

about 3/4 cup

100 calories; fat 7g; sodium 330mg; carbohydrates 9g; dietary fiber 3g; protein 3g; sugars 2g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 1645IU.

Easy Oven Roasted Broccoli and Cauliflower

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