Step 1

Preheat the oven (or air fryer, if needed) to 350ºF/180ºC.

Step 2

Chop the broccoli and cauliflower into equal-sized florets, trimming any woody ends. Then transfer the florets to a large bowl.When separating the florets, I like to start by pulling them apart with my hand, then using a knife to chop any larger pieces down to size.

Step 3

Mince or grate the garlic into a small bowl and combine with the olive oil, salt, and pepper, and mix. Once ready, pour the dressing over the florets and toss to combine.

Step 4

Spread the florets across a parchment paper-lined baking sheet, making sure not to overcrowd it (otherwise, they'll steam rather than become wonderfully caramelized and lightly crisp).

Step 5

Roast for 25-30 minutes at 350ºF/180ºC, flipping halfway, until the broccoli and cauliflower are tender in the middle with a crisp, lightly browned outside.Cauliflower takes slightly longer to cook than broccoli, so feel free to (optionally) remove the broccoli 5-8 minutes in advance. For additional crisp/crunchy pieces, you could broil the veggies for a minute or two right at the end, to your desired level.

Step 6

Spread the florets across the bottom of your air fryer basket in a single layer, cooking in batches to avoid overcrowding the basket.

Step 7

Cook at 350ºF/180ºC for around 12 minutes, flipping them/shaking the basket halfway through. It’s best to remove the broccoli a couple of minutes in advance, to avoid overcooking it.For slightly more tender-crisp results, you can add a tablespoon or two of water to the bottom of the basket. It will steam the florets as they cook while still allowing them to crisp up somewhat.

Step 8

Enjoy with some lemon juice.

Step 9

Prep ahead: you can wash and chop the florets in advance and store them in an airtight container for a couple of days until you're ready to roast them. Store: allow the roasted broccoli and cauliflower to cool and then transfer any leftovers to an airtight container/bag and store in the refrigerator for 5 days. Freeze: first, flash freeze the florets separately until solid. Then transfer to an airtight, freezer-safe Ziplock bag and store for 4 months. Reheat: allow the veggies to thaw in the refrigerator overnight and either at as is or reheat in the oven for several minutes or in the microwave (though it won’t be crisp).