You can't go wrong with this perfectly roasted, flavor-packed Broccoli and Cauliflower recipe! It's one of the easiest recipes you can add to your dinner rotation.
We all need a quick, easy and reliable side dish recipe to get us through busy weeknight dinners. And this roasted vegetable recipe is a perfect side dish when you need something tasty done in a hurry. There's something amazing every time you roast vegetables.
Their flavors become more intense and just more tasty. I like both savory roasted vegetables like in this recipe or recipes that are turn your vegetable deliciously sweet like our Candied Sweet Potatoes.
These veggies are made flavorful with just olive oil, red pepper flakes, salt, pepper, and some cheese. They are roasted until fork-tender and have an almost caramelized texture and crispy edges.
You can't go wrong with this recipe, and it goes well with lots of main dishes. For example, try it with our no-oil Broiled Salmon as a main dish.
Why We Love This Recipe
SIMPLE. This recipe is all about simplicity. Simple ingredients and simple prep. It's a great example of how you can achieve big flavor with easy recipes. A handful of ingredients and a couple of spices is all you need to make this delicious, simple side dish.
HEALTHY. It is easy to include these nutrient-rich veggies in your meal rotation, especially when gluten-free and low-carb diets. Broccoli and Cauliflowers are excellent sources of vitamin C and antioxidants. When you're looking for healthy recipes, this one is a real winner.
Ingredients
Vegetables - For this simple recipe, I recommend using fresh broccoli and fresh cauliflower. And if you want to save some time, look for some pre-chopped veggies.
Olive Oil - Use extra virgin for best results. The smoke point for olive oil is between 375º and 400º Fahrenheit. Fahrenheit. Extra virgin olive oil is the highest quality olive oil and is the most tolerant to high heat. Because of that, you can safely roast your vegetables in extra virgin olive oil at a high temperature.
Pecorino Romano - This cheese gives the dish a savory and slightly nutty taste.
Red Pepper Flakes - A sprinkling adds a pleasant zing but does not overpower the rest of the ingredients.
Pepper - I highly recommend using cracked black pepper.
Salt - When I am making recipes with just a handful of ingredients, I always try to use high-quality ingredients. A good sea salt ties all of the flavors together without making the recipe too salty.
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Variations and Additions
- Use the leftovers in a salad! This will go well with some olives, shallots, and roasted chicken over your favorite salad greens. You can also serve it over rice for a warm salad bowl. Perfect for a quick and healthy lunch.
- If you can't find Pecorino cheese, use regular Parmesan cheese. Just make sure to avoid pre-shredded cheese. It's full of artificial fillers and preservatives, and it doesn't have the same right taste and texture. Plus, buying a block of cheese will work out to be cheaper.
- Garlic - roasted garlic adds a savory, slightly sweet taste. You can mince the garlic or leave the garlic cloves intact and just cut off the top.
- If you don't have Extra Virgin Oliv Oil on hand, Avocado oil is a great alternative.
- Use other seasonings to add flavor to the dish! Italian seasoning, garlic powder, onion powder, and some lemon zest are good options.
- This recipe is also great if you're following special diets. A great way to turn this recipe into a Paleo-friendly dish is by omitting the cheese. It'll still taste amazing.
- Lemon - a dash of fresh lemon juice will instantly brighten the veggies!
How To Make This Recipe
This could be one of the easiest vegetable recipes that you can make! Here's how:
- Toss broccoli and cauliflower with olive oil in a large bowl — season with salt, pepper, and red pepper flakes.
- Transfer in the sheet pan and sprinkle with the Pecorino cheese.
- Roast for 18 minutes.
Tip: Roasting is one of the best cooking methods to get big flavors without investing a lot of time and effort.
Dos and Don't
DO - Chop the broccoli and cauliflower florets in equal sizes to make sure that they roast evenly.
DO - Place the veggies evenly spaced in a single layer on a large baking sheet. This ensures that the veggies roast properly instead of steaming in the oven, resulting in soggy veggies.
DON'T - Exceed the recommended oven temperature. You do not want your vegetables to turn dry, burnt, and bitter.
DO - Use Pecorino Romano if you can. It has a salty, nutty texture and tastes wonderful with broccoli and cauliflower. Costco sells blocks of Pecorino Romano at very reasonable prices, and a block of cheese will last for several months.
DO - Use the convection roast function if using a convection oven. Use a slow roast at a lower temperature. 400º degrees Fahrenheit is perfect.
How To Store and Keep This Recipe
Serve Roasted Broccoli and Cauliflower from oven to plate on the side of your favorite dishes. Place them in a small bowl and serve as a healthy snack with sour cream or your preferred dip.
To store leftovers, let them cool completely and place in a sealable container. You can keep it refrigerated and consume it in the next 3 days at most.
An easy way to reheat them is by using a microwave.
However, you can heat them in the oven for a few minutes for a crispier result. A minute or two under the broiler will crisp them up nicely.
More Side Dishes You'll Love
- Honey Roasted Sweet Potatoes - there's a reason this recipe is a reader favorite - it's simple and it's delicous
- German Red Cabbage - classic German side dish that goes well with beef, fish, and chickend dishes
- Cheesy Mashed Potatoes - pure comfort food
- Potato Dumplings - just five simple, everyday ingredients
- Candied Sweet Potatoes - this recipe taste sweet like candy
Roasted Broccoli and Cauliflower
Ingredients
- 3 cups broccoli cut into bite-sized pieces
- 3 cups cauliflower cut into bite-sized pieces
- ½ cup olive oil extra virgin
- 1 teaspoon red pepper flakes
- 2 ounces Pecorino Romano grated (or Parmesan)
- 1 to 1 ½ teaspoon salt
- 2 teaspoons pepper cracked
Instructions
- Preheat 400º Fahrenheit. Line the baking sheet with parchment paper.
- Toss chopped broccoli and cauliflower and add olive oil in a large bowl. Season with salt, pepper, and red pepper flakes.
- Place on a baking sheet and sprinkle with cheese.
- Roast for 18 minutes. Serve immediately. If desired squeeze a wedge of lemon over the vegetables before serving.
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