Roasted Broccoli and Cauliflower

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.

The 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.

We all need a quick, easy, reliable side dish recipe to get us through busy weeknight dinners. This roasted vegetable recipe is perfect when you need something tasty done in a hurry. Something is amazing every time you roast vegetables.

Their flavors become more intense and just more tasty. I like both savory roasted vegetables, like this recipe, and recipes that turn vegetables deliciously sweet, like our Candied Sweet Potatoes.

You can’t go wrong with this recipe; it goes well with many main dishes. For example, try it with our no-oil Broiled Salmon as a main dish.

Why This Roasted Broccoli and Cauliflower Recipe Works

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 are all you need to make this delicious, simple side dish.

HEALTHY – Including these nutrient-rich veggies in your meal rotation is easy, especially with gluten-free and low-carb diets. Broccoli and Cauliflower are excellent sources of vitamin C and antioxidants. This one is a real winner when you’re looking for healthy recipes.

VEGETABLES – I recommend using fresh broccoli and fresh cauliflower. And if you want to save time, look for pre-chopped veggies.

OLIVE OIL – Use extra virgin olive oil 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. If you don’t have Pecorino, you can also use Parmesan cheese.

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 in 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 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 a special diet. 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!  

1. Toss broccoli and cauliflower with olive oil in a large bowl — season with salt, pepper, and red pepper flakes.
2. Transfer to a sheet pan and sprinkle with the Pecorino cheese.
3. 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.

Recipe Success Tips

EVEN CHOP – Ensure your broccoli and cauliflower are roughly the same size for even roasting.

DON’T CROWD THE PAN – Spread the veggies in a single layer for optimum crispiness.

WATCH THE OVEN – Every oven is different. Check the veggies a couple of minutes early to avoid over-roasting.

GRATED CHEESE – For best results, grate your own Pecorino Romano or Parmesan. Pre-grated can have anti-caking agents and preservatives that affect melting.

LEMON ZEST – If you’re out of lemons but want that zesty pop, sprinkle a bit of lemon zest over the veggies after roasting.

Leftovers and Storage

STORE – After enjoying the roasted vegetables, store any leftovers in an airtight container. They’ll stay fresh and tasty in the fridge for up to 3 days.

FREEZE – I recommend against freezing these roasted veggies. The texture and flavor can be compromised and might not be as delightful when thawed.

REHEAT – When you’re ready for round two, spread the veggies on a baking sheet and pop them in the oven at 350º Fahrenheit until they’re nicely warmed through. They’ll regain some of that roasted charm, making them almost as good as the first time.

Remember, fresh is best when it comes to veggies. So, enjoy them while they’re at their prime and avoid freezing. They’ll still be a hit on day two or three – making meal planning a tad easier and definitely more delicious!

More Side Easy And Delicious Side Dishes

HONEY ROASTED SWEET POTATOES – there’s a reason this recipe is a reader favorite – it’s simple and it’s delicious.

GERMAN RED CABBAGE – classic German side dish that goes well with beef, fish, and chicken dishes.

CHEESY MASHED POTATOES – pure comfort food

POTATO DUMPLINGS – just five simple, everyday ingredients

CANDIED SWEET POTATOES – this recipe tastes sweet, like candy.