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 (vegetarian, 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Broccoli and Cauliflower with Cheddar and Parmesan take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Broccoli and Cauliflower with Cheddar and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Baked Broccoli and Cauliflower with Cheddar and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Broccoli and Cauliflower with Cheddar and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Broccoli and Cauliflower with Cheddar and Parmesan vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
