Roasted Cauliflower and Asparagus, a simple veggie combo that’s perfect for a side dish or a topping for salads and bowls. Only 5 ingredients and 30 minutes!
If you love cauliflower and asparagus, combine them and roast them together! These cooked veggies are delicious, and you can prep them in advance. Enjoy this recipe as a simple side dish or as a topping for salads and bowls!
👉 Ready to learn how to make roasted asparagus and cauliflower? Let’s do it!
🧄 Ingredients
You only need 5 ingredients and a few basic kitchen tools for this roasted cauliflower and asparagus recipe:
- Asparagus: you’ll use about 1 pound of asparagus, or 12-15 large stalks
- Cauliflower: you’ll also need 1 head of cauliflower
- Garlic cloves: cut fresh cloves into thin slices
- Olive oil: this will make your roasted veggies crispy and add flavor
- Salt and pepper: simply flavor to taste
- Recommended tools: sheet pan, knife set, and cutting board
🥣 How to make (step-by-step photos)
1️⃣ Step One: Prep oven and veggies
First, preheat the oven to 400 degrees F (200 C). Wash and dry the vegetables.
- To cut asparagus: Line up your asparagus stalks on a cutting board. Cut off the bottom of the stalks where they are fibrous. If you’re not sure how much of the stalk to remove, simply bend it near the bottom and it will snap in just the right place! After removing the bottoms, cut the stalks into 1-2 inch pieces.
- To cut cauliflower: Remove the stem from the cauliflower head. Next, slice the head in half and cut away the florets.
👉 Pro tip! When prepping asparagus and cauliflower, cut them into similarly sized pieces. This will help them roast evenly and make them easier to eat.
2️⃣ Step Two: Season your veggies
Place prepared vegetables on a roasting pan or sheet pan.
Toss the cauliflower and asparagus pieces with olive oil until evenly coated. Sprinkle sliced garlic on top, and then season with salt and pepper.
👉 Pro tip! See the “Seasoning Ideas” section below for more ways to flavor this dish.
3️⃣ Step Three: Roast cauliflower and asparagus
Your last step is to roast the vegetables in the oven. Cook them for for about 25 minutes or until they begin to brown.
To help ensure even roasting, stir the asparagus and cauliflower halfway through cooking time.
Remove veggies from the oven. Serve immediately to use as a side dish, or let cool and serve as a topping for salads or bowls.
👉 Pro tip! The roasting time for your asparagus will depend on the size of the stalks. Thinner, shorter stalks may take as little as 15 minutes, and larger stalks will require around 25 minutes.
❓Recipe Q&A
There are simple ways to keep your veggies fresh between the time you purchase them and prep day or cooking day. Place your asparagus upright in a jar with water (like a bouquet of flowers!), and store in the fridge. Store your cauliflower in the fridge also, either in a loosely wrapped plastic bag or its original packaging. Be sure to allow air circulation and do not leave the wrapping completely sealed or too tight.
As we mentioned, it’s helpful to cut the cauliflower and asparagus into evenly sized pieces to help them cook evenly. Also, separate the vegetables on the roasting pan. If your asparagus is cooking faster than the cauliflower florets, remove the asparagus to a plate and continue to cook the cauliflower.
💡 Seasoning ideas
This simple roasted vegetables recipe is delicious using just garlic, salt, and pepper. However you have plenty of options! Here are some more ideas for seasoning your baked asparagus and cauliflower:
- Fresh lemon flavor: a bit of citrus zest and lemon juice will add a delicious twist to your vegetables
- Add nuts: once they’re out of the oven, top your veggies with nuts, such as roasted sliced almonds
- Parmesan cheese: freshly grated Parmesan cheese is a lovely complement to the veggies in this recipe. Try nutritional yeast if you want cheesy flavor in a dairy-free dish
🧊 How to store leftovers
- Refrigerator storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer storage: For best flavor and texture, do not freeze and reheat your roasted vegetables.
♻️ Sustainable kitchen + cooking tips
At Fork in the Road, we’re always looking for ways to reduce food waste! Here are sustainable kitchen tips to keep in mind for this recipe:
Take advantage of when your vegetables are in season! The best time to make roasted asparagus and cauliflower is when the vegetables are in season! Generally, asparagus is at its peak in the spring, but depending on where you live, it may stay in season into the summer months. Cauliflower is in season during late summer and early fall. Check here to see when they are in season in your area.
Reduce waste by using your vegetable scraps! Don’t just throw out your veggie scraps! Did you know that cauliflower leaves are edible? Add them to soups or salads! Asparagus ends are freezable and can be used to make soup.
👉 More roasted cauliflower and asparagus recipes
Are you craving more asparagus and cauliflower? Try these other delicious recipes:
- Roasted Cauliflower and Bell Peppers
- Roasted Asparagus and Mushrooms
- Roasted Cauliflower and Potatoes
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Roasted Cauliflower and Asparagus
Ingredients
- 1 pound asparagus, 12-15 asparagus spears
- 1 head cauliflower, about 1 pound
- 2 whole garlic cloves, thinly sliced
- 2 tablespoon olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven: Preheat oven to 400 degrees (200 C).
- Prep vegetables: Wash asparagus and remove the fibrous bottom of the stalks. Wash the cauliflower head, then slice in half. Cut florets from the thick white center.1 pound asparagus, 1 head cauliflower
- Roast vegetables: Place cauliflower and asparagus on a roasting pan and drizzle with olive oil. Toss veggies until evenly coated. Sprinkle with sliced garlic, then add salt and pepper. Put pan in the oven and roast for 25 minutes. Halfway through cooking time, stir vegetables to ensure browning on all sides.2 whole garlic cloves, 2 tablespoon olive oil, 1 pinch salt and pepper
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate, and serve as a side dish. Or, let vegetables cool and use them as a salad or bowl topping.
Recipe Notes
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: To minimize prep time on cooking day, wash and cut vegetables in advance. To use roasted asparagus and cauliflower as a topping for salads or bowls, you can cook vegetables up to three days ahead.
- Storing Leftovers: Store leftover vegetables in an airtight container in the fridge for 3-4 days. For best flavor and texture, do not freeze and reheat.
- Nutrition Notes: Nutrition information is estimated for only ingredients in the recipe, not additional spices or flavorings. This vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
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