Parmesan-Roasted Broccoli and Cauliflower is an easy and delicious side dish your whole family will love! It’s truly how broccoli and cauliflower were meant to be eaten!
I admit, I’m not the most patient person. Especially when it comes to these freshly baked Gooey S’mores Bars. There they sit, on my counter, cooling at sloth speed. I want so badly to cut a large, gooey, warm piece off. But I’ll wait. To pass the time, I thought I’d share with you my newest obsession. Something that’s more on the savory side of things. This Parmesan-Roasted Broccoli and Cauliflower.
You may be wondering why I chose to share an oven recipe when there’s but a mere month left of summer and I should be grilling. But we ran out of gas for our grill the other day, so I had to make do. But I’m glad. Because otherwise, I would never have created this Parmesan-Roasted Broccoli and Cauliflower. It’s so super simple to make and like the best way to eat broccoli and cauliflower on the planet. Actually, I’d say the universe. In fact, Mercury and Venus are hot enough you could throw these babies on a plate and have it roast right then and there. No oven required! I wonder if any aliens read my blog? 🙂 But alas, here we are on planet Earth, a safe distance from the sun. And ovens will have to do.
Now if you’ve ever tried Ina’s Parmesan-Roasted Broccoli, you know how amazing it is. It’s life changing. So I used that as a base to create this bad boy. The result? Well, to give you an idea, my picky 5-year-old daughter liked it. That’s definitely a win in my book! So pair this with your favorite main dish for a delicious and easy yet elegant dinner sure to wow!
- 1 small head broccoli, cut into large florets
- 1 head cauliflower, cut into large florets
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 tsp minced garlic (2 cloves)
- Sea or Kosher salt, to taste
- ¼ cup grated Parmesan
- Preheat oven to 425 degrees. Spray a 9x13 cookie sheet with cooking spray.
- Place broccoli and cauliflower on pan. Drizzle with olive oil and lemon juice and sprinkle with garlic and salt.
- Toss the vegetables to coat with oil and lemon juice (I just used my hands).
- Arrange in a single layer on the baking pan.
- Bake for 10 minutes, flip veggies, and bake for an additional 12 minutes. Remove from oven, sprinkle with Parmesan, and serve.
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I add a little panko and pine nuts. Delicious!!!
Wow! What great additions! Sounds delish, Heath!
I boiled the broccoli and cauliflower for 8 minutes before roasting. This takes the “poison” out (as my mother used to say) and makes them more digestible.
Great idea, Anne! Thanks for sharing!