Roasted Broccoli and Cauliflower with Garlic and Parmesan
Crisp-tender vegetables roasted until caramelized edges with garlic and melted Parmesan for a simple keto side. This american-inspired vegetarian 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
- 3, minced Garlic cloves
- 1/4 cup, grated Parmesan cheese
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets, 2 cups cauliflower florets, 2 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper on a large baking sheet.
- Step 2: Spread vegetables in a single layer and roast for 20-25 minutes, stirring once halfway through, until edges are golden brown.
- Step 3: Remove from oven and sprinkle 1/4 cup grated Parmesan cheese over vegetables.
- Step 4: Return to oven for 2-3 minutes until cheese melts and vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Broccoli and Cauliflower with Garlic 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 Roasted Broccoli and Cauliflower with Garlic 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 Roasted Broccoli and Cauliflower with Garlic 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 Roasted Broccoli and Cauliflower with Garlic 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.
What goes well with Roasted Broccoli and Cauliflower with Garlic and Parmesan?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
