Roasted Cauliflower and Broccoli
Roasted Cauliflower and Broccoli, a simple cruciferous vegetable combination that’s great served as a side dish or as a topping for salads and bowls. Only 5 ingredients and 25 minutes of cooking time!
If you love cauliflower and broccoli, combine them and roast them together! These cooked veggies are versatile and perfect for meal prep. Enjoy as a simple side dish or as a topping for salads and bowls!
👉 Ready to learn how to make roasted broccoli and cauliflower together? Let’s do it!
You only need 5 ingredients plus a few simple tools for this roasted cauliflower and broccoli recipe:
- Broccoli: you’ll need one head of broccoli, or 2-3 heads of broccoli rabe
- Cauliflower: we’re using 1 head of cauliflower as well
- Garlic cloves: use fresh garlic cloves and cut into thin slices
- Olive oil: using olive oil makes roasted veggies crispy and adds flavor
- Salt and pepper: a pinch of each will do, or you can flavor to taste
- Recommended tools: sheet pan, knife set, cutting board
🥣 Recipe instructions (step-by-step photos)
1️⃣ Step One: Prep the oven and vegetables
First, preheat your oven to 400 degrees F (200 C). Wash and dry your vegetables before cutting them.
- To cut broccoli: Cut the stems off the broccoli just above where they meet the stalk.
- To cut cauliflower: Cut off the hard stem from the cauliflower head. Next, slice the head in half and use a knife to cut away the cauliflower florets.
👉 Prepping tip! When prepping broccoli and cauliflower for roasting, cut them into similarly sized pieces. This will give them extra crunch and make them easier to eat.
2️⃣ Step Two: Season and add to baking sheet
Place prepared vegetables on a roasting pan or sheet pan.
Toss the cauliflower and broccoli with olive oil until completely coated. Sprinkle sliced garlic on top, and season with salt and pepper to taste.
👉 Seasoning tip! You can also use a bowl to toss the vegetables and seasoning, which can provide more even coating.
3️⃣ Step Three: Roast cauliflower and broccoli
Finally, roast the vegetables in the oven for about 25 minutes or until they begin to brown.
To ensure even browning, stir the broccoli and cauliflower about halfway through cooking time.
Remove roasted veggies from the oven. Serve immediately if using as a side dish, or let cool and serve as a topping for salads or bowls.
❓Recipe questions + quick tips
To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using roasted broccoli and cauliflower as a topping for salads or bowls, bake the vegetables up to three days ahead of time.
Cut the cauliflower and broccoli into evenly sized pieces to help them cook evenly. Also, separate the vegetables on the roasting pan. If one vegetable is cooking faster than another, remove it to a plate and continue to cook until the other vegetable until done.
💡 Ideas for seasoning
This simple roasted vegetables recipe is delicious using just garlic, salt, and pepper. To mix it up, here are some more ideas for seasoning your baked broccoli and cauliflower:
- Lemon or lime: a bit of citrus peel and lemon or lime juice will add a fresh twist to your vegetables
- Turmeric and ground ginger: top your veggies with these spices for a flavorful and anti-inflammatory option
- Parmesan cheese: freshly grated Parmesan cheese is a delicious complement to the garlic in this recipe. Try nutritional yeast if you want cheesy flavor in a dairy-free dish
🧊 How to store leftovers
- Refrigerator storage: Store any leftover vegetables 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.
♻️ Sustainable kitchen + cooking tips
Reducing food waste is a priority for us at Fork in the Road, and we know it’s a priority for you too! Here are sustainable kitchen tips to keep in mind while making this recipe:
Take advantage of when your vegetables are in season! The best time to make a recipe with broccoli and cauliflower is when both vegetables are in season! Generally, broccoli is available late spring through fall, and cauliflower is available in late summer and early fall. Click here to find out when they are in season in your area.
Reduce waste by using your vegetable scraps! Broccoli stalks and cauliflower leaves are edible! Chop broccoli stalks and use them in stir fry or salads. Cauliflower leaves can be added to soups or salads.
👉 More roasted cauliflower and broccoli recipes
Are you ready for more broccoli and cauliflower? Try these other delicious recipes:
- Roasted Cauliflower and Chickpeas
- Roasted Sweet Potatoes and Broccoli
- Roasted Butternut Squash and Broccoli
- Roasted Cauliflower and Eggplant
Roasted Cauliflower and Broccoli
- 1 head broccoli
- 1 head cauliflower
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat oven to 400 degrees (200 C).
- Prep vegetables: Wash broccoli, then cut the broccoli florets from the stems just above where they meet the stalk. Wash the cauliflower head, then slice in half. Using a knife, cut the florets from the thick white center.
- Roast vegetables: Arrange the cut cauliflower and broccoli florets on a roasting pan and drizzle with olive oil, tossing the vegetables until evenly coated with oil. Sprinkle with sliced garlic, plus salt and pepper. Place sheet pan in the oven and roast for 25 minutes. Halfway through cooking time, stir vegetables to ensure browning on all sides.
- 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.
- 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 broccoli and cauliflower as a topping for salads or bowls, you can roast vegetables up to three days ahead.
- Storing Leftovers: Store leftover vegetables in an airtight container in the refrigerator for up to 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.