FREE 5-Ingredient Recipe EBook

• My Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade
• Ingredients & Substitutions
• How To Roast Broccoli And Cauliflower
• My Recipe Tips
• Roasted Broccoli and Cauliflower Recipe card
• Serving Ideas
• More Broccoli And Cauliflower Recipes
• Recipe Reviews

My Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade

For many of my recipes, I try to think of something new to try and create. But sometimes, there are super easy healthy recipes I’ve been making for years and keep coming back to, again and again. They’re usually the simplest ones, which is a good thing! My roasted broccoli and cauliflower is one of those. Here’s why:

• Caramelized with a savory, cheesy flavor – An extra burst of parmesan makes this broccoli and cauliflower taste special, with almost no effort at all. It creates an irresistible cheesy flavor against the sweet vegetables, and those crispy edges get me every time. But I’ve also included other seasoning options for you.
• Quick and easy – With just 5 ingredients (plus salt & pepper) and fast prep, this is one of those go-to recipes I make week after week. It’s easy and goes with everything.
• Veggie win for any meal – If you’re struggling to incorporate more vegetables into your life — or for your kids to eat theirs, like me? — roasted broccoli and cauliflower is the perfect healthy side dish . It’s naturally low carb and gluten-free, but even my picky eaters like it.

Make this dish with me and see why it’s one of my favorite broccoli and cauliflower recipes!

Ingredients & Substitutions

Here I explain the best ingredients for my broccoli cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Broccoli And Cauliflower – You could also toss in romanesco , which is similar. I prefer fresh florets for the best texture, but frozen ones work, too.
• Olive Oil – I usually use regular olive oil here, but extra virgin olive oil or avocado oil works just as well.
• Garlic – Fresh garlic cloves pack the most flavor. For a shortcut, use a tablespoon of jarred garlic or 3/4 teaspoon of garlic powder .
• Parmesan Cheese – I recommend grated parmesan over shredded. It crisps up to a better texture (a little like breadcrumbs), and this way each bite of roasted broccoli and cauliflower has a bit of cheese. And if you like how this turns out on veggies, you’ll love it on my parmesan brussels sprouts , too.
• Sea Salt & Black Pepper – Sometimes I also add crushed red pepper flakes for some heat.

Seasoning Variations:

Add 1-2 teaspoons of my Italian seasoning , Cajun seasoning , paprika, or ranch seasoning . A splash of lemon juice is nice if you like some tang. You can also try curry powder , but this tastes best without the parm.

How To Roast Broccoli And Cauliflower

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the veggies. In a large bowl, drizzle the florets with olive oil and toss. Add the garlic, parmesan, salt, and pepper, then toss again.
2. Spread them out. Grab a large sheet pan and spread the vegetables in a single layer. Give them some space!
3. Pop in the oven. Roast until the edges are golden and tender, tossing halfway through for even browning.
4. Finish with more cheese. I like to toss the roasted broccoli and cauliflower with more parmesan at the end. Season with extra salt and pepper if needed. I like to serve with lemon wedges on the side.

My Recipe Tips

• Cut the florets the same size, but the broccoli a tiny bit larger. The same size florets will roast evenly, but I find that broccoli cooks a little faster and shrinks more. You get the most even cooking if the broccoli is little larger than the cauliflower.
• Don’t minced the garlic too small. It can burn if it’s really tiny. You can also just add it halfway through instead, or slice it (which doesn’t burn as easily) like I do for my roasted green beans recipe .
• Oil generously. You want each floret lightly coated with oil. The 1/3 cup in my recipe may sound like a lot, but it’s just right for 8 cups of veggies.
• Leave the pan unlined OR line with foil. Parchment paper works okay, but your vegetables won’t brown as well. I love this baking sheet (I have it in every size) because it cleans up easily without lining it — and it’s made in the USA. If you use foil, I do recommend brushing it with oil to prevent sticking.
• Make sure each piece is touching the pan. This ensures that they roast (instead of steam), and get those crispy edges. I recommend this for roasting all veggies , from firmer ones like brussels sprouts or root vegetables to softer ones like asparagus or this broccoli and cauliflower.
• Time will vary depending on floret size. Smaller florets roast faster than larger ones.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 cups Broccoli (cut into florets; fresh or frozen) ▢
• 4 cups Cauliflower (cut into florets; fresh or frozen) ▢
• 1/3 cup Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 2/3 cup Grated parmesan cheese (divided) ▢
• Sea salt (to taste) ▢
• Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

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 space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
4. Right before serving, toss the roasted broccoli and cauliflower with the remaining parmesan cheese. Sprinkle with additional salt & pepper to taste if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Roasting Tips: Check out my recipe tips above to help you get evenly cooked florets with those perfect crispy edges every time.
• Seasoning Variations: Change it up with one of my seasoning blends above.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I often use them for my broccoli cauliflower salad or roasted cauliflower salad (both taste great even if the veggies are cooked), or broccoli cauliflower casserole .
• Freeze: Flash freeze roasted veggies on a sheet pan, then transfer to a zip lock bag and keep frozen for up to 3 months.
• Reheat: You can warm in a 350-degree F oven, but I like to use the air fryer for the best texture. The microwave works, but your veggies will be softer.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Broccoli And Cauliflower

Serving Ideas

I’ve made this roasted broccoli and cauliflower recipe every which way — it’s hard to find something it doesn’t go with, ha! Try these easy ideas with it:

• Chicken – For a quick, casual dinner, pair this side with my slow cooker chicken wings , air fryer chicken legs , or simply a rotisserie chicken. If you like something saucy, you’ll love my marry me chicken .
• Steak – Easy date night! Serve the veggies with filet mignon (my personal fave) or sirloin steak with garlic herb butter , or London broil .
• Fish – My go-to healthy dinner is this roasted cauliflower and broccoli with buttery pan seared salmon (that crispy skin is everything!), baked cod , or pan fried tilapia .
• Seafood – Make it a fancy-ish meal with my bacon wrapped scallops , crab legs (easier than you’d think!), or broiled lobster tail .
• Sauces – Want to take these veggies over the top? Drizzle them with basil pesto , tahini sauce , or the red pepper dressing from my goat cheese salad after roasting. For a brunch vibe, try my blender hollandaise !

More Broccoli And Cauliflower Recipes

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Broccoli and Cauliflower

My roasted broccoli and cauliflower recipe with parmesan and garlic is so easy, using just 5 ingredients. A delicious way to eat veggies!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/roasted-broccoli-and-cauliflower-recipe-with-parmesan-garlic-low-carb-gluten-free/

Ingredients

• 4 cups Broccoli (cut into florets; fresh or frozen)
• 4 cups Cauliflower (cut into florets; fresh or frozen)
• 1/3 cup Olive oil
• 6 cloves Garlic (minced)
• 2/3 cup Grated parmesan cheese (divided)
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

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 space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
4. Right before serving, toss the roasted broccoli and cauliflower with the remaining parmesan cheese. Sprinkle with additional salt & pepper to taste if needed.

Maya’s Recipe Notes

Serving size: 1 cup

• Roasting Tips: Check out my recipe tips above to help you get evenly cooked florets with those perfect crispy edges every time.
• Seasoning Variations: Change it up with one of my seasoning blends above.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I often use them for my broccoli cauliflower salad or roasted cauliflower salad (both taste great even if the veggies are cooked), or broccoli cauliflower casserole .
• Freeze: Flash freeze roasted veggies on a sheet pan, then transfer to a zip lock bag and keep frozen for up to 3 months.
• Reheat: You can warm in a 350-degree F oven, but I like to use the air fryer for the best texture. The microwave works, but your veggies will be softer.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade
• Ingredients & Substitutions
• How To Roast Broccoli And Cauliflower
• My Recipe Tips
• Roasted Broccoli and Cauliflower Recipe card
• Serving Ideas
• More Broccoli And Cauliflower Recipes
• Recipe Reviews

My Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade

For many of my recipes, I try to think of something new to try and create. But sometimes, there are super easy healthy recipes I’ve been making for years and keep coming back to, again and again. They’re usually the simplest ones, which is a good thing! My roasted broccoli and cauliflower is one of those. Here’s why:

• Caramelized with a savory, cheesy flavor – An extra burst of parmesan makes this broccoli and cauliflower taste special, with almost no effort at all. It creates an irresistible cheesy flavor against the sweet vegetables, and those crispy edges get me every time. But I’ve also included other seasoning options for you.
• Quick and easy – With just 5 ingredients (plus salt & pepper) and fast prep, this is one of those go-to recipes I make week after week. It’s easy and goes with everything.
• Veggie win for any meal – If you’re struggling to incorporate more vegetables into your life — or for your kids to eat theirs, like me? — roasted broccoli and cauliflower is the perfect healthy side dish . It’s naturally low carb and gluten-free, but even my picky eaters like it.

Make this dish with me and see why it’s one of my favorite broccoli and cauliflower recipes!

Ingredients & Substitutions

Here I explain the best ingredients for my broccoli cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Broccoli And Cauliflower – You could also toss in romanesco , which is similar. I prefer fresh florets for the best texture, but frozen ones work, too.
• Olive Oil – I usually use regular olive oil here, but extra virgin olive oil or avocado oil works just as well.
• Garlic – Fresh garlic cloves pack the most flavor. For a shortcut, use a tablespoon of jarred garlic or 3/4 teaspoon of garlic powder .
• Parmesan Cheese – I recommend grated parmesan over shredded. It crisps up to a better texture (a little like breadcrumbs), and this way each bite of roasted broccoli and cauliflower has a bit of cheese. And if you like how this turns out on veggies, you’ll love it on my parmesan brussels sprouts , too.
• Sea Salt & Black Pepper – Sometimes I also add crushed red pepper flakes for some heat.

Seasoning Variations:

Add 1-2 teaspoons of my Italian seasoning , Cajun seasoning , paprika, or ranch seasoning . A splash of lemon juice is nice if you like some tang. You can also try curry powder , but this tastes best without the parm.

How To Roast Broccoli And Cauliflower

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the veggies. In a large bowl, drizzle the florets with olive oil and toss. Add the garlic, parmesan, salt, and pepper, then toss again.
2. Spread them out. Grab a large sheet pan and spread the vegetables in a single layer. Give them some space!
3. Pop in the oven. Roast until the edges are golden and tender, tossing halfway through for even browning.
4. Finish with more cheese. I like to toss the roasted broccoli and cauliflower with more parmesan at the end. Season with extra salt and pepper if needed. I like to serve with lemon wedges on the side.

My Recipe Tips

• Cut the florets the same size, but the broccoli a tiny bit larger. The same size florets will roast evenly, but I find that broccoli cooks a little faster and shrinks more. You get the most even cooking if the broccoli is little larger than the cauliflower.
• Don’t minced the garlic too small. It can burn if it’s really tiny. You can also just add it halfway through instead, or slice it (which doesn’t burn as easily) like I do for my roasted green beans recipe .
• Oil generously. You want each floret lightly coated with oil. The 1/3 cup in my recipe may sound like a lot, but it’s just right for 8 cups of veggies.
• Leave the pan unlined OR line with foil. Parchment paper works okay, but your vegetables won’t brown as well. I love this baking sheet (I have it in every size) because it cleans up easily without lining it — and it’s made in the USA. If you use foil, I do recommend brushing it with oil to prevent sticking.
• Make sure each piece is touching the pan. This ensures that they roast (instead of steam), and get those crispy edges. I recommend this for roasting all veggies , from firmer ones like brussels sprouts or root vegetables to softer ones like asparagus or this broccoli and cauliflower.
• Time will vary depending on floret size. Smaller florets roast faster than larger ones.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 cups Broccoli (cut into florets; fresh or frozen) ▢
• 4 cups Cauliflower (cut into florets; fresh or frozen) ▢
• 1/3 cup Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 2/3 cup Grated parmesan cheese (divided) ▢
• Sea salt (to taste) ▢
• Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

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 space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
4. Right before serving, toss the roasted broccoli and cauliflower with the remaining parmesan cheese. Sprinkle with additional salt & pepper to taste if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Roasting Tips: Check out my recipe tips above to help you get evenly cooked florets with those perfect crispy edges every time.
• Seasoning Variations: Change it up with one of my seasoning blends above.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I often use them for my broccoli cauliflower salad or roasted cauliflower salad (both taste great even if the veggies are cooked), or broccoli cauliflower casserole .
• Freeze: Flash freeze roasted veggies on a sheet pan, then transfer to a zip lock bag and keep frozen for up to 3 months.
• Reheat: You can warm in a 350-degree F oven, but I like to use the air fryer for the best texture. The microwave works, but your veggies will be softer.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Broccoli And Cauliflower

Serving Ideas

I’ve made this roasted broccoli and cauliflower recipe every which way — it’s hard to find something it doesn’t go with, ha! Try these easy ideas with it:

• Chicken – For a quick, casual dinner, pair this side with my slow cooker chicken wings , air fryer chicken legs , or simply a rotisserie chicken. If you like something saucy, you’ll love my marry me chicken .
• Steak – Easy date night! Serve the veggies with filet mignon (my personal fave) or sirloin steak with garlic herb butter , or London broil .
• Fish – My go-to healthy dinner is this roasted cauliflower and broccoli with buttery pan seared salmon (that crispy skin is everything!), baked cod , or pan fried tilapia .
• Seafood – Make it a fancy-ish meal with my bacon wrapped scallops , crab legs (easier than you’d think!), or broiled lobster tail .
• Sauces – Want to take these veggies over the top? Drizzle them with basil pesto , tahini sauce , or the red pepper dressing from my goat cheese salad after roasting. For a brunch vibe, try my blender hollandaise !

More Broccoli And Cauliflower Recipes

FREE 5-Ingredient Recipe EBook

• My Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade
• Ingredients & Substitutions
• How To Roast Broccoli And Cauliflower
• My Recipe Tips
• Roasted Broccoli and Cauliflower Recipe card
• Serving Ideas
• More Broccoli And Cauliflower Recipes
• Recipe Reviews

My Broccoli And Cauliflower Recipe Has A Crispy Garlic Parmesan Upgrade

For many of my recipes, I try to think of something new to try and create. But sometimes, there are super easy healthy recipes I’ve been making for years and keep coming back to, again and again. They’re usually the simplest ones, which is a good thing! My roasted broccoli and cauliflower is one of those. Here’s why:

• Caramelized with a savory, cheesy flavor – An extra burst of parmesan makes this broccoli and cauliflower taste special, with almost no effort at all. It creates an irresistible cheesy flavor against the sweet vegetables, and those crispy edges get me every time. But I’ve also included other seasoning options for you.
• Quick and easy – With just 5 ingredients (plus salt & pepper) and fast prep, this is one of those go-to recipes I make week after week. It’s easy and goes with everything.
• Veggie win for any meal – If you’re struggling to incorporate more vegetables into your life — or for your kids to eat theirs, like me? — roasted broccoli and cauliflower is the perfect healthy side dish . It’s naturally low carb and gluten-free, but even my picky eaters like it.

Make this dish with me and see why it’s one of my favorite broccoli and cauliflower recipes!

Ingredients & Substitutions

Here I explain the best ingredients for my broccoli cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Broccoli And Cauliflower – You could also toss in romanesco , which is similar. I prefer fresh florets for the best texture, but frozen ones work, too.
• Olive Oil – I usually use regular olive oil here, but extra virgin olive oil or avocado oil works just as well.
• Garlic – Fresh garlic cloves pack the most flavor. For a shortcut, use a tablespoon of jarred garlic or 3/4 teaspoon of garlic powder .
• Parmesan Cheese – I recommend grated parmesan over shredded. It crisps up to a better texture (a little like breadcrumbs), and this way each bite of roasted broccoli and cauliflower has a bit of cheese. And if you like how this turns out on veggies, you’ll love it on my parmesan brussels sprouts , too.
• Sea Salt & Black Pepper – Sometimes I also add crushed red pepper flakes for some heat.

Seasoning Variations:

Add 1-2 teaspoons of my Italian seasoning , Cajun seasoning , paprika, or ranch seasoning . A splash of lemon juice is nice if you like some tang. You can also try curry powder , but this tastes best without the parm.

How To Roast Broccoli And Cauliflower

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the veggies. In a large bowl, drizzle the florets with olive oil and toss. Add the garlic, parmesan, salt, and pepper, then toss again.
2. Spread them out. Grab a large sheet pan and spread the vegetables in a single layer. Give them some space!
3. Pop in the oven. Roast until the edges are golden and tender, tossing halfway through for even browning.
4. Finish with more cheese. I like to toss the roasted broccoli and cauliflower with more parmesan at the end. Season with extra salt and pepper if needed. I like to serve with lemon wedges on the side.

My Recipe Tips

• Cut the florets the same size, but the broccoli a tiny bit larger. The same size florets will roast evenly, but I find that broccoli cooks a little faster and shrinks more. You get the most even cooking if the broccoli is little larger than the cauliflower.
• Don’t minced the garlic too small. It can burn if it’s really tiny. You can also just add it halfway through instead, or slice it (which doesn’t burn as easily) like I do for my roasted green beans recipe .
• Oil generously. You want each floret lightly coated with oil. The 1/3 cup in my recipe may sound like a lot, but it’s just right for 8 cups of veggies.
• Leave the pan unlined OR line with foil. Parchment paper works okay, but your vegetables won’t brown as well. I love this baking sheet (I have it in every size) because it cleans up easily without lining it — and it’s made in the USA. If you use foil, I do recommend brushing it with oil to prevent sticking.
• Make sure each piece is touching the pan. This ensures that they roast (instead of steam), and get those crispy edges. I recommend this for roasting all veggies , from firmer ones like brussels sprouts or root vegetables to softer ones like asparagus or this broccoli and cauliflower.
• Time will vary depending on floret size. Smaller florets roast faster than larger ones.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 cups Broccoli (cut into florets; fresh or frozen) ▢
• 4 cups Cauliflower (cut into florets; fresh or frozen) ▢
• 1/3 cup Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 2/3 cup Grated parmesan cheese (divided) ▢
• Sea salt (to taste) ▢
• Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

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 space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
4. Right before serving, toss the roasted broccoli and cauliflower with the remaining parmesan cheese. Sprinkle with additional salt & pepper to taste if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Roasting Tips: Check out my recipe tips above to help you get evenly cooked florets with those perfect crispy edges every time.
• Seasoning Variations: Change it up with one of my seasoning blends above.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I often use them for my broccoli cauliflower salad or roasted cauliflower salad (both taste great even if the veggies are cooked), or broccoli cauliflower casserole .
• Freeze: Flash freeze roasted veggies on a sheet pan, then transfer to a zip lock bag and keep frozen for up to 3 months.
• Reheat: You can warm in a 350-degree F oven, but I like to use the air fryer for the best texture. The microwave works, but your veggies will be softer.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Roasted Broccoli And Cauliflower

Serving Ideas

I’ve made this roasted broccoli and cauliflower recipe every which way — it’s hard to find something it doesn’t go with, ha! Try these easy ideas with it:

• Chicken – For a quick, casual dinner, pair this side with my slow cooker chicken wings , air fryer chicken legs , or simply a rotisserie chicken. If you like something saucy, you’ll love my marry me chicken .
• Steak – Easy date night! Serve the veggies with filet mignon (my personal fave) or sirloin steak with garlic herb butter , or London broil .
• Fish – My go-to healthy dinner is this roasted cauliflower and broccoli with buttery pan seared salmon (that crispy skin is everything!), baked cod , or pan fried tilapia .
• Seafood – Make it a fancy-ish meal with my bacon wrapped scallops , crab legs (easier than you’d think!), or broiled lobster tail .
• Sauces – Want to take these veggies over the top? Drizzle them with basil pesto , tahini sauce , or the red pepper dressing from my goat cheese salad after roasting. For a brunch vibe, try my blender hollandaise !

More Broccoli And Cauliflower Recipes