This post may include affiliate links. Please read my disclaimer.
My roasted broccoli and cauliflower is straight-outta-the-oven vegetable side dish scrumptiousness, y'all!! A medley of perfectly balanced flavors that pairs just as well with Sunday roasts as it does with weeknight dinners, this easy recipe puts the fabulous finishing touch on your family feast. Yep and yay...
Want this recipe for deliciousness delivered to your inbox?
I'll email it to you so you can save it for later, and send you updates when I publish new recipes.
Jump to:
- Roasted Broccoli and Cauliflower: A Simple Yet Stunning Side Dish...
- Ingredient Essentials & Substitutions
- Storage and Reheating Instructions
- How to Make Roasted Broccoli and Cauliflower
- What to Serve with Roasted Broccoli and Cauliflower
- More Incredibly Delicious Veggie Dishes
- Roasted Broccoli and Cauliflower
Roasted Broccoli and Cauliflower: A Simple Yet Stunning Side Dish...
Roasted broccoli and cauliflower incorporates the two beloved cruciferous vegetables into one delicious side dish that you can use year-round to elevate your main dish offerings. It's an easy recipe to learn, as it only requires a few preparation steps before baking the seasoned broccoli and cauliflower florets in the oven.
I incorporate my own unique spice blend into my version of roasted cauliflower and broccoli. This includes honey for sweetness, vinegar for acidity, parsley for brightness, and dried spices for heat and depth. The result is an ultra-flavorful, multidimensional flavor and texture experience that makes this dish a refreshing change that only takes a couple of minutes to prep before popping into the oven. Indeed!!
Ingredient Essentials & Substitutions
- Fresh broccoli and cauliflower florets bake to crisp-tender bliss in the oven in minutes. You can also use frozen cauliflower and broccoli florets. But if you do, expect slightly different, somewhat softer textures on the veggies once roasted.
- Minced garlic brings its distinctive earthy essence to the finished dish, enhancing the sweet, savory, and vinegary notes to perfection. Don't skip it, but substitute garlic powder if necessary.
- Freshly grated Parmesan cheese bakes to browned, nutty deliciousness alongside the veggies. It's worth taking the time to locate a fresh block. However, you can also use pre-grated Parmesan if that's all you have.
- Melted butter and olive oil help the other ingredients in the roasted broccoli and cauliflower stick to the vegetables. Once combined, they also create a sauce that elevates the other individual flavors in the recipe. Use them both for optimal taste and texture. However, if you only have one or the other, you can still create a successful side dish.
Storage and Reheating Instructions
Store the leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat the roasted broccoli and cauliflower in the oven.
How to Make Roasted Broccoli and Cauliflower
To start the recipe, preheat the oven.
Then, place the broccoli florets and cauliflower florets into the bottom of a large bowl. Season with salt, black pepper, and cayenne, then toss to combine.
Now, pour all of the other ingredients into a small bowl.
Stir to combine, then pour over the seasoned cauliflower and broccoli.
Continue stirring the mixture until all the vegetable pieces are evenly coated.
Finally, arrange the seasoned florets in a single layer on a baking sheet.
Then, slide the sheet into the oven and bake until done.
And that's it, y'all!!
This roasted broccoli and cauliflower transforms humble ingredients into a crisp-tender side dish dream!! The veggies and garlic are charred in all of the right places, and the slightly browned Parmesan cheese spreads its nutty, melty deliciousness throughout each perfectly seasoned bite.
Best of all, this dish is an easy way to make roasted vegetables just as flavorful as the main dish, a meal win-win that raises your cooking game ALL the way to the top. For sure!!
Share this roasted broccoli and cauliflower with those who are just as graceful at being by your side in the spotlight as they are when all eyes are on them. Much food love, and see y'all on the yum side...
What to Serve with Roasted Broccoli and Cauliflower
This delicious side dish pairs well with a multitude of main dishes, including Cajun smothered chicken and catfish Courtbouillon.
It also bakes in the oven while you grill redfish in lemon sauce or boneless chicken thighs, making it a go-to side dish for numerous occasions throughout the year.
More Incredibly Delicious Veggie Dishes
This post was originally published on August 15, 2018, and was updated and republished on July 3, 2025.
Roasted Broccoli and Cauliflower
Ingredients
- ½ pound broccoli florets about 3 cups
- ½ pound cauliflower florets about 3 cups
- salt, black pepper, and cayenne pepper to taste I used about ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
- 2 tablespoons melted butter
- 2 tablespoons high-heat olive oil I use this one
- ½ cup Parmesan cheese
- 1 tablespoon cane vinegar or apple cider vinegar
- 1 tablespoon minced garlic about 4 fresh garlic cloves
- 1 teaspoon honey
- 1 teaspoon dried parsley flakes
- ½ teaspoon paprika
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the broccoli florets and cauliflower florets into the bottom of a large bowl.
- Cover the veggies with the salt, black pepper, and cayenne, then toss to combine.
- Stir the remaining ingredients in a small bowl.
- Pour the mixture over the seasoned broccoli and cauliflower, then stir until well incorporated.
- Arrange in a single layer on a large baking sheet.
- Bake for 15 to 20 minutes, or until the florets are crisp-tender. Flip after 10 minutes and then in 5-minute intervals to ensure that all of the ingredients are roasting evenly and that the cheese is not sticking too much to the bottom of the pan.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
This was absolutely wonderful! Being winter and using up stored veggies, I did do this with frozen. Would have been better with fresh but followed the exact recipe and will be making again. Great recipe!
Thanks Alisha, so happy to hear this!! 😊
You know, I honestly do not notice much difference between fresh and frozen veggies in this recipe.
So, I'm happy to hear that you loved it with frozen veggies, too. They're so much easier to use.
You're welcome!!