Roasted Cauliflower and Green Beans, a simple vegetable combo that’s tasty as a side dish or topping for salads and bowls. Just 5 ingredients and 20 minutes to cook!

baked cauliflower and green beans on a white plate with a gold fork

If you love cauliflower and green beans, combine them and roast them together! These cooked veggies are versatile and ideal for meal prep. Enjoy them as a simple side dish, or as a topping for salads and bowls!

👉 Ready to make roasted green beans and cauliflower? Let’s do it!


🥣 Ingredients

You only need 5 ingredients plus a few tools for this roasted cauliflower and green beans recipe:

  • Green beans: one pound of green beans will yield about 3 cups of trimmed, cut beans
  • Cauliflower: we’re using 1 head of cauliflower as well
  • Garlic cloves: use fresh garlic cloves, cut into thin slices
  • Olive oil: this will make your roasted veggies crispy and more flavorful
  • Salt and pepper: add according to taste
  • Recommended tools: sheet pan, knife set, cutting board
cauliflower, green beans, garlic, oil, salt, and pepper on a white table
Ingredients: cauliflower, green beans, garlic, oil, salt, pepper

🥣 How to make (step-by-step photos)

1️⃣ Step One: Prep vegetables

First, preheat your oven to 400 degrees F (200 C). Wash and dry your vegetables before cutting them.

  1. To cut green beans: Cut the ends off of the beans if desired, then cut into 2 – 3 pieces per bean.
  2. To cut cauliflower: Cut the stem from the cauliflower head. Slice the head in half and then cut away the cauliflower florets.

👉 Prepping tip! Cut your green beans and cauliflower into similarly sized pieces. This will help them roast evenly and give them extra crunch.


2️⃣ Step Two: Season vegetables

Place prepared vegetables on a sheet pan or roasting pan.

Toss the cauliflower and green beans with olive oil until evenly coated. Season with salt and pepper to taste, and add sliced garlic on top.

cut cauliflower and green beans on a baking sheet before roasting
Season and add vegetables to a baking sheet

3️⃣ Step Three: Roast vegetables

Bake the vegetables in the oven for about 20 minutes or until lightly browned. The green beans should still have some crispiness to them (overcooking will cause them to be mushy).

To ensure even roasting, stir the green beans and cauliflower halfway through cooking time.

Remove the pan from the oven. Serve your vegetables immediately if using as a side dish, or let them cool and then use as a topping for salads or bowls.

baked green beans and cauliflower on a white side dish plate

Recipe questions + quick tips

Should I blanch green beans before roasting them?

You do not need to blanch green beans for this recipe. They will be ready to roast after you wash and strain them.

Can you eat the ends of green beans?

Yes! The ends of green beans are edible. To save prep time and reduce kitchen waste, you can simply leave the ends on. However, trim the ends off if you don’t like the fibrous texture.

What do I serve with roasted vegetables?

To enjoy roasted green beans and cauliflower as a side dish, serve them alongside roasted chicken or salmon. You can also turn your veggies into a main dish. Toss them with drained, cubed, extra-firm tofu, add more seasoning as needed, and roast following the rest of the recipe instructions as provided.

a close up photo of roasted green beans and cauliflower on a white plate

💡 Ideas for seasoning

This simple roasted vegetables recipe is delicious using just garlic, salt, and pepper. To mix it up, here are some more seasoning ideas:

  • Give it some citrus flair: add a fresh twist to your veggies with citrus peel and lemon or lime juice
  • Use fresh herbs: top your veggies with seasonal herbs and/or toasted nuts
  • Add some spiciness: if you like it hot, toss your veggies with hot pepper sauce, or top with red pepper flakes

🧊 How to store leftovers

  1. Fridge storage: Store your leftover green beans and cauliflower in an airtight container in the fridge for up to 3-4 days.
  2. Freezer storage: To maintain the best flavor and texture, we recommend that you do not freeze and reheat this dish.

♻️ Sustainable kitchen + cooking tips

We love reducing food waste at Fork in the Road, and we know you do too! Here are some helpful sustainable kitchen tips for making this recipe:

Eat cauliflower and green beans when they're in season. The best time to make this recipe is when both vegetables are in season! In most areas of the U.S., cauliflower is available in late summer and early fall. The availability of fresh green beans varies according to where you live. For example, in California, green beans are in season during all but the winter months. If you live in the northeast, they are most fresh during summer months only. Click here to find out when produce is in season where you live.

Reduce waste by using your vegetable scraps! Did you know that cauliflower leaves are edible? Simply add them to soups or salads. The ends of your green beans can also be eaten – just leave them on rather than trimming them off! If you prefer to cut off the ends, you can compost them or use them in a vegetable broth.


👉 More cauliflower and green bean recipes

Can’t get enough roasted green beans and cauliflower? We have more recipes for you:

Roasted Cauliflower and Green Beans

Roasted Cauliflower and Green Beans, a simple vegetable combo that’s tasty as a side dish or topping for salads and bowls. Just 5 ingredients and 20 minutes to cook!
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Ingredients

  • 1 pound green beans
  • 1 head cauliflower
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions 

  • Prep vegetables: Preheat oven to 400 degrees (200 C). Wash and strain the green beans. Trim the ends off (if desired), then chop into large bite sized pieces. Wash the cauliflower head and slice in half. Use a knife to cut the florets from the thick white center.
  • Roast vegetables: Arrange the cauliflower and green beans on a roasting pan. Drizzle vegetables with olive oil, tossing them to evenly coat. Top with garlic slices, salt, and pepper. Place sheet pan in the oven. Bake for 15 minutes, then stir vegetables, and bake an additional 10 minutes.
  • Serve vegetables: Remove pan from oven. If preparing a side dish, serve vegetables immediately. If preparing as a salad or bowl topping, let vegetables cool first.

Notes

  • Tools needed: sheet pan, knife set, cutting board
  • Prep ahead: Wash, dry, and cut the green beans and cauliflower in advance if you’d like to minimize prep time on cooking day. To use vegetables as a topping for salads or bowls, roast them up to three days ahead.
  • Storing leftovers: Your vegetables will stay fresh 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 the ingredients in the recipe, and does not include additional spices or flavorings. Roasted green beans and cauliflower are a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition Information

Serving: 1serving, Calories: 135kcal, Carbohydrates: 16g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 55mg, Potassium: 675mg, Fiber: 6g, Sugar: 6g, Vitamin A: 783IU, Vitamin C: 84mg, Calcium: 76mg, Iron: 2mg