Description
This Roasted Broccoli and Cauliflower recipe offers a flavorful and crispy vegetable side dish perfect for any meal. Tossed with minced garlic, parmesan cheese, and olive oil, then roasted to golden perfection, this recipe is quick, easy, and full of savory taste.
Ingredients
Vegetables
- 1 medium head of cauliflower (4 cups of florets)
- 4 cups broccoli florets
Seasonings & Add-ins
- 8 cloves garlic (minced)
- ½ cup powdered parmesan cheese
- 3 tablespoons olive oil
- Salt and pepper (to taste, optional)
Instructions
- Prepare the Vegetables: Cut the cauliflower and broccoli into similarly sized florets to ensure even roasting.
- Toss with Seasonings: Place the broccoli and cauliflower florets in a large bowl. Add the minced garlic, powdered parmesan cheese, and olive oil. Use your hands to thoroughly toss and coat the vegetables with the oil and seasonings.
- Initial Roast: Spread the coated florets evenly on a nonstick baking sheet. Roast in a preheated oven at 400°F (204°C) for 15 minutes.
- Flip and Continue Roasting: Remove the baking sheet, stir and flip the vegetables to promote even browning. Return to the oven and roast for another 10 to 15 minutes, checking every 5 minutes to ensure the edges become browned and crispy without burning.
- Season and Serve: Once roasted to your liking, remove from the oven. Season with salt and pepper to taste if desired, then serve immediately for best texture and flavor.
Notes
- Be sure to cut the florets into similar sizes for even cooking.
- Keep a close eye during the last roasting phase to avoid burning the garlic or vegetables.
- Use fresh garlic for the best flavor impact.
- For a dairy-free alternative, omit parmesan or substitute with nutritional yeast.
- Serve as a side dish or add to grain bowls and salads.
