Conquer your savory cravings with this dynamic cruciferous veggie duo!
I used to eat a strict vegetarian diet, and during that time, I learned how to take vegetables from plain to perfection in all kinds of fun ways. One of my favorite side dishes that fulfills this mission is roasted broccoli and cauliflower, which, even now that I eat meat again, makes my mouth water just thinking of it.
There are two tricks to this recipe that make it ideal for both meat eaters and veggie lovers. One—the delicate and savory seasonings of garlic, salt, and pepper blend in an enticing way that fills the whole kitchen with a pleasant aroma. Add freshly grated Parmesan cheese at the end, and boy howdy, do you have a simple yet scrumptious side at your fingertips. Two—roasting the broccoli and cauliflower allows them to get blissfully tender with a slight crisp on the outside. Each bite is nothing short of delectable.
Whether you’re a big broccoli and cauliflower fan like I am or not, this easy recipe can complete almost any meal in a delicious and nutritious way. So, don’t be afraid to try it with your family, no matter how picky they might be. They might just discover that roasted broccoli and cauliflower are what their taste buds have been missing this whole time!
Why use lemon juice?
Aside from the savory seasonings I already mentioned, a tablespoon of lemon juice is used to cut any excess bitterness from the veggies while also giving them a complementary tart taste. Lemon and garlic are one of the most mouthwatering combos in cooking, and they shine delightfully in this dish. That, plus the Parmesan cheese on top, creates such a yummy “pop” of flavor. I’d be surprised if your mouth isn’t already watering. But if lemon juice isn’t your thing, or you don’t have any on hand, try apple cider vinegar instead for a similar effect.
How do I store leftovers?
Let your roasted broccoli and cauliflower cool to room temperature and then transfer them to an airtight container. Refrigerate for 4-5 days or freeze for up to 3 months and then thaw in the fridge overnight. Reheat in the oven at 350°F for 10-15 minutes, until they’re completely warm. If they need more moisture, toss them in a tablespoon of olive oil.
Similar recipes to try
There are countless ways to serve broccoli and cauliflower. If you like it raw and fresh, try Healthy Broccoli Slaw or Keto Broccoli Salad. But if you’d still like your cruciferous veggies cooked, check out this Keto Sautéed Broccoli Recipe full of garlic, lemon, and a hint of spice—or this decadent Low-Carb Broccoli Cheese Casserole. As for cauliflower, did you know that you can mash it into a creamy and scrumptious side dish? Not only that, but you can also make it into Cauliflower Rice With Mushrooms And Artichokes. Who knew these veggies could be so versatile?
Roasted Broccoli And Cauliflower
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 3 tablespoons olive oil plus more as needed
- 2 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice
- Grated Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the broccoli and cauliflower with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Spread the well-coated vegetables in a single layer on the baking sheet, making sure they have room to roast evenly.
- Roast in the preheated oven for about 25 minutes until tender and lightly charred along the edges. If you like, drizzle with the lemon juice before serving. Garnish with optional Parmesan cheese. Enjoy this healthy side dish!
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