Baked Broccoli and Cauliflower with Cheddar and Parmesan
Roasted vegetables coated in a savory cheese mixture for a simple, flavorful keto side dish that pairs perfectly with any main course. This American-inspired vegetarian recipe (keto), ready in about 35 minutes, pairs broccoli florets, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tbsp olive oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss broccoli and cauliflower florets with 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder in a large bowl until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, stirring once halfway through, until golden and tender.
- Step 3: Remove from oven and immediately sprinkle with 1/2 cup shredded cheddar cheese and 1/4 cup grated Parmesan cheese. Return to oven for 3 more minutes until cheese is melted and bubbly.
