This Garlic Parmesan Roasted Broccoli and Cauliflower is crispy, flavourful, and simple to make. It works perfectly as a weeknight side or a fresh addition to any holiday spread!
This Garlic Parmesan Roated Broccoli and Cauliflower is garlicky, crispy, and coated in just enough Parmesan to make every bite flavorful - I have even been told this recipe is addictive! Roasting brings out the natural sweetness in both vegetables, and the mix of garlic, lemon juice, and Parmesan adds brightness and savoury depth. I love making a batch for weeknight dinners or to bring as an easy veggie side to balance out holiday spreads!
I'm always trying to find veggie sides to bring to the dinner table that aren't boring and don't take over the whole cooking process. I love options like my my Roasted Vegetables with Honey Mustard Sauce or Garlic Parmesan Air Fryer Sweet Potato Wedges for tasty options that work with so many weeknight dinners and this recipe does just that.
Why This Recipe Is Dietitian Approved
- Easy side dish. This recipe uses simple ingredients and minimal steps, which makes eating more veggies easier.
- Nutrient-packed vegetables. Broccoli and cauliflower are cruciferous veggies filled with vitamins C and K, antioxidants, and fiber that support heart health and immunity.
- Digestive support. Both vegetables are great sources of fiber, which helps keep you full and supports gut health.
Garlic Parmesan Roasted Broccoli and Cauliflower Recipe
Ingredients
Cauliflower. One head of cauliflower is needed in this recipe- look for a creamy white colour, with no brown spots.
Broccoli. One broccoli head is needed! You may purchase broccoli crowns if you prefer to avoid wasting the stems (or soak them in chicken broth and freeze for your dogs to enjoy)!
Olive oil. Our cooking oil of choice. If you prefer you can use any neutral tasting cookie oil of choice.
Garlic. I recommend freshly pressing garlic cloves for the best flavour! For this recipe i used medium garlic cloves, if your cloves are smaller or larger you may need to adjust the quantity accordingly.
Panko breadcrumbs. For crispiness and texture!
Spices. Garlic powder, salt, black pepper, italian spices, chili flakes, paprika
Lemon juice. Every vegetable recipe needs a little acid to help balance out the bitter earthy flavour- for this recipe we use a bit of lemon juice to add freshness!
Honey. For a subtle sweetness
Parsley. For freshness we add fresh flat leaved parsley after baking
Parmesan cheese. The key ingredient in this garlic Parmesan broccoli cauliflower is freshly shredded Parmesan cheese
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- In a bowl, combine broccoli, cauliflower, olive oil, garlic, honey, Italian spices, paprika, garlic powder, chili flakes, salt, black pepper, panko, lemon juice and parmesan cheese. Toss to combine.
- Once the broccoli and cauliflower are evenly coated, spread them on the prepared sheet pan in an even layer. Top with additional cheese if desired. Bake for 25- 30 minutes, shaking the tray halfway through.
- Garnish with parsley and enjoy!
Substitutions and Variations
To make gluten-free: Use gluten free panko breadcrumbs!
To make dairy-free/vegan: The only ingredient in this cauliflower broccoli that is not vegan is the cheese! If you are looking for a dairy free option I recommend using Violife parmesan cheese substitute.
To make nut-free: This recipe is naturally nut free!
If you prefer to use just broccoli or just cauliflower, you absolutely can, however please note broccoli tends to soften more than cauliflower does when baking, so you may need to decrease the oil slightly to ensure the broccoli does not get too soggy!
Equipment
Storage
This Garlic Parmesan Roasted Broccoli and Cauliflower can be stored in an airtight tight container in the fridge for up to 5 days. To reheat, I recommend placing it on a tray in the air fryer or oven at 350F for about 5 minutes!
Top Tips for Success
For the crispiest broccoli and cauliflower i recommend cutting both into small florets and keeping the size as consistent as possible this will help ensure they crisp up evenly!
Ensure you have enough room on your baking tray- for this one i used a standard sized sheet pan however if you have a small tray i recommend baking in batches- overcrowding the tray will result in soggy vegetables.
Frequently Asked Questions
Absolutely! However please note as broccoli loses more moisture when baking, i would recommend decreasing the oil to ¼ cup to avoid the broccoli getting too soggy.
More Easy Veggie Side Dish Recipes
If you liked this Garlic Parmesan Roasted Broccoli and Cauliflower, try these recipes:
- Spiced Air Fryer Frozen Cauliflower
- Air Fryer Frozen Broccoli
- Spicy Parmesan Air Fryer Asparagus
- Cheesy Garlic Frozen Roasted Green Beans
- Cheesy Broccoli and Cauliflower Rice
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these Garlic Parmesan Roasted Broccoli and Cauliflower, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Garlic Parmesan Roasted Broccoli and Cauliflower
Ingredients
- 1 head of broccoli, cut into bite sized florets (about 4 cups)
- 1 head cauliflower, cut into bite sized florets (about 4 cups)
- ⅓ cup olive oil
- 6 cloves garlic, pressed
- 1-2 teaspoon honey
- 1 teaspoon Italian spices
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 tablespoon panko breadcrumbs
- juice of ½ lemon
- ½ cup parmesan, shredded
- 3 tablespoon flat leafed parsley, chopped
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- In a bowl, combine broccoli, cauliflower, olive oil, garlic, honey, Italian spices, paprika, garlic powder, chili flakes, salt, black pepper, panko, lemon juice and parmesan cheese. Toss to combine.
- Once the broccoli and cauliflower are evenly coated, spread them on the prepared sheet pan in an even layer. Top with additional cheese if desired. Bake for 25- 30 minutes, shaking the tray halfway through.
- Garnish with parsley and enjoy!
Hannah says
Amazing! Simple and flavorful. We added wedges of red onion and chopped butternut squash. Had to substitute Italian breadcrumbs for the panko. Even the toddler liked this recipe! We served it with roasted chicken sausage, chickpeas, and herb seasoned rice. 10/10
Nicole Addison says
the ULTIMATE way to cook broccoli and cauliflower- this is a holiday side STAPLE! I hope you enjoy!