broccoli and cauliflower

Learn how to make roasted lemon garlic broccoli &amp; cauliflower to make the perfect easy and healthy side dish for any meal. 

Roasted Lemon Garlic Broccoli & Cauliflower

broccoli florets

cauliflower florets

olive oil

salt and pepper (to taste)

garlic powder ((or 2 teaspoons minced garlic))

Italian seasoning

lemon juice

parmesan cheese ((optional))

Preheat oven to 425 degrees. Combine broccoli and cauliflower in a large bowl.

In a small bowl stir together olive oil, salt and pepper, garlic powder (or minced garlic) Italian seasoning, and lemon juice, Pour mixture over veggies and toss to coat well.

Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other. (You can add lemon slices here if you like for added lemon flavor and garnish). If using parmesan cheese, sprinkle over veggies now.

Cook in preheated oven for 15-20 minutes until veggies are fork-tender and begin to brown on the edges. Serve immediately.

This easy sheet pan roasted broccoli and cauliflower with Parmesan, breadcrumbs, and garlic is quick and delicious!

Roasted Broccoli and Cauliflower Recipe

broccoli florets (about 4 heaping cups)

cauliflower florets (about 4 heaping cups)

garlic

extra virgin olive oil

salt

breadcrumbs

parmesan cheese

broccoli floret

Preheat the oven to 400°F. Adjust the rack to the center of the oven. Spray a sheet pan with oil.

Place the vegetables in a bowl and drizzle with olive oil, garlic, salt, black pepper, breadcrumbs and half of the parmesan cheese and toss well to coat.

Spread out onto a sheet pan and roast in the center of the oven until the vegetables are tender-crisp and browned on the edges, tossing halfway, about 20 to 30 minutes.

When vegetables are cooked and browned on the edges, remove from oven and top with remaining grated cheese. Serve hot.

Roasted broccoli and cauliflower florets coated with a savoury mix of cheese, tomatoes, spices and olive oil make this easy lunch or side dish you’ll love!

Garlicky Oven-Roasted Broccoli and Cauliflower Recipe

broccoli ((about 350 grams/12 ounces))

cauliflower ((about 500 grams/18 ounces))

grated cheese ((cheddar

tomatoes

curry powder

Salt and pepper

Preheat

Dice

Chop

Chop the sundried tomatoes into small pieces.

Mix the olive oil, garlic, sundried tomatoes, cheese and curry powder in a large bowl.

Chop the broccoli and cauliflower into small florets. Then add them to the mix and make sure they&#039;re well-coated.

Layer

Layer everything out into a oven-proof dish/baking tray and cover with foil.

Cook

Cook for about 20 minutes, then uncover and stir.

Re-cover and cook for another 10-15 minutes, until nicely browned. The veg should be cooked through, but not soft and mushy.

Serve

That&#039;s it! Add salt and pepper to taste before serving. Delicious

Can I prepare this a day ahead of time?  Just prepare it, not cook it.

So easy and tasty absolutely loved it (ex red meat eater) I also sliced the broccoli and cauliflower stalks and fried them in a bit of the sun dried tomato oil made a nice chefs perk

Thanks for this recipe. It is so  delicious. First time my husband liked cauliflower!!!

Yummy! Such a different way to do cauli &amp; broccoli , loved the garlicky flavour and the curry powder just lifts it, perhaps add a little more next time. Reminds me of Chicken Devan flavours (without the chicken)!
Definitely making again as trying to eat less carbs, more veg

Thank you

Yum! I adapted to what was on hand (no sundried tomatos and had to mix up my own curry),  and it was scrumptious. I’ve never seen a recipe like this and I think it’s brilliant! Simple and tasty.

Delicious. My husband who is not a veggie loved it. Making again tonight, because of lock down don't have broccoli so making with cauliflower and Brussels cut in half, not cooked yet but looks good and smells yummy.

Looking for a cheesy way to get your broccoli and cauliflower in? This Broccoli and Cauli Bake is creamy, comforting, and packed with flavor. With tender broccoli-cauliflower combined in a rich, cheesy casserole, it makes the perfect cozy side dish for any meal.

Broccoli and Cauli Bake

Pieces Medium Crowns Broccoli (chopped (5 cups))

Piece Medium Head Cauliflower (broken into small pieces (5 cups))

Bacon

Tablespoons Butter (divided)

Cups Mild Cheddar (shredded)

Cup Whole Milk

Cups Buttery Crackers (like Ritz, crushed)

Ounce Cream Cheese (softened and cubed)

Sea Salt

Cayenne

Smoked Paprika

Lemon (zest)

Get Ingredients Ready

Start by chopping the broccoli into small florets and breaking the cauliflower into similar-sized pieces. Blanch the broccoli and cauliflower. Drain everything well and set aside to dry while you prep the rest. Preheat oven to 375°Fahrenheit (90°Celsius).

Cook Bacon

In a large Dutch oven or deep pan, cook the chopped bacon slices over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate and chop into small pieces. Reserve about 1 tablespoon of bacon fat in the pot for extra flavor.

Stir Flavorings in Pan

To the bacon fat in the pot, add butter and melt over medium heat. Stir in the minced garlic, cayenne pepper, lemon zest, and sea salt until fragrant. Slowly pour in the milk, whisking continuously until the mixture warms up and slightly thickens.

Crush Crackers

Crush the buttery crackers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin. Mix the crumbs with melted butter and smoked paprika. This will be your crispy topping.

Make Creamy Sauce

Remove the pot from the heat and stir in the softened cream cheese cubes and shredded cheddar. Mix until smooth and melty, with no lumps of cheese left. Add the drained broccoli, cauliflower, and chopped bacon into the cheesy mixture and fold until everything is evenly coated.

Assemble the Bake

Get a baking dish and pour in the veggie and cheese mixture, spreading it out evenly. Sprinkle the cracker crumb topping all over the top. Cover with foil and bake at 375°Fahrenheit (90°Celsius) for 20 minutes, then uncover and bake for 20–25 minutes more until golden and bubbling.

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