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roasted asparagus and cauliflower on a white side dish with a gold fork

Roasted Cauliflower and Asparagus

Kristina Todini, RDN
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!
5 star (1 rating)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine Gluten Free, Vegan
Servings 4 servings
Calories 121 kcal

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.

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.

Nutrition

Serving: 1servingCalories: 121kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 661mgFiber: 5gSugar: 5gVitamin A: 857IUVitamin C: 76mgCalcium: 60mgIron: 3mg
Keyword roasted asparagus, roasted cauliflower
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