This easy sheet-pan roasted broccoli and cauliflower, finished with Parmesan, breadcrumbs, and garlic, makes a quick and flavorful side dish that pairs with almost any main course.
Roasted Broccoli and Cauliflower
When you want a dependable vegetable side the whole family will enjoy, this roasted broccoli and cauliflower delivers. Thinly sliced garlic, nutty grated Parmesan, and crunchy seasoned breadcrumbs boost the flavor of the vegetables while roasting concentrates their natural sweetness. The recipe is forgiving, pantry-friendly, and pairs well with pork chops, chicken cutlets, fish, or a simple grain bowl.
Why You’ll Love This Roasted Cauliflower and Broccoli Recipe
- Savory: Roasting with garlic and Parmesan creates rich, caramelized flavor.
- Easy: Toss the ingredients on a sheet pan and roast—minimal fuss.
- Quick: Prep takes about 10–15 minutes; roast for 20–30 minutes while you finish the rest of the meal.
- Healthy: Broccoli and cauliflower are high in fiber and vitamins while being low in calories.
- Versatile: This side complements meat, poultry, seafood, or vegetarian main dishes.
Ingredients
- Vegetables: About 3/4 pound broccoli florets and 3/4 pound cauliflower florets (roughly 4 heaping cups each).
- Garlic: Four large garlic cloves, peeled and thinly sliced.
- Oil: 3 tablespoons extra virgin olive oil to coat the vegetables.
- Salt and pepper: Use kosher salt (about 3/4 teaspoon) and freshly ground black pepper to taste.
- Breadcrumbs: 2 1/2 tablespoons seasoned breadcrumbs for crunch; plain breadcrumbs seasoned with garlic and herbs work too.
- Parmesan: 2 1/2 tablespoons grated Parmesan total—half mixed with the veggies before roasting, half sprinkled on after baking.
How to Roast Broccoli and Cauliflower
- Prep: Position an oven rack in the center and preheat to 400°F (205°C). Lightly oil a sheet pan or line it with parchment paper.
- Season: In a large bowl, combine the broccoli and cauliflower florets with the sliced garlic, olive oil, kosher salt, black pepper, seasoned breadcrumbs, and half the grated Parmesan. Toss thoroughly so everything is evenly coated.
- Roast: Spread the seasoned vegetables in a single layer on the sheet pan. Roast in the center of the oven for 20–30 minutes, tossing once halfway through. The vegetables are done when they are tender-crisp and browned on the edges.
- Finish and serve: Remove the pan from the oven and immediately sprinkle with the remaining Parmesan. Serve hot as a side dish.
Variations and Tips
- All one vegetable: Use only cauliflower or only broccoli if you prefer. Adjust roasting time slightly if using just cauliflower, which can take a bit longer.
- Other vegetables: Try broccolini, thinly sliced carrots, or halved Brussels sprouts using the same method—watch size for even cooking.
- Add heat: Sprinkle with red pepper flakes or a pinch of cayenne for a spicy kick.
- Homemade breadcrumbs: If you don’t have seasoned breadcrumbs, mix plain breadcrumbs with garlic powder, onion powder, dried oregano, and a pinch of salt.
- No Parmesan: Swap with Pecorino Romano for a sharper flavor, or omit for a dairy-free version and add extra breadcrumbs for texture.
- Batch cooking: To serve a crowd, double the ingredients and use two sheet pans so the vegetables don’t steam and become soggy.
What to Serve with Roasted Broccoli and Cauliflower
- Meat: Salisbury steak, pork chops, or garlic roast beef.
- Poultry: Grilled chicken breasts or turkey meatloaf.
- Seafood: Parmesan-herb salmon, flounder piccata, or shrimp dishes.
- Starchy sides: Crispy roasted baby potatoes, rice, quinoa, farro, or a baked potato make a complete meal.
How to Store Roasted Broccoli and Cauliflower
Roasted vegetables are best enjoyed hot and fresh, but leftovers keep well. Store cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or air fryer to restore crisp edges, or microwave until warm. Leftovers also make a great addition to grain bowls, salads, or omelets.
FAQs
Broccoli generally cooks a little faster than cauliflower. Cut the florets to similar sizes to ensure even roasting.
If cauliflower is still firm, it likely needs more time in the oven. Return the pan for a few extra minutes and test again.
Yes. Both are cruciferous vegetables in the cabbage family and share similar nutrients and cooking techniques.
Roasted Broccoli and Cauliflower — Recipe Card
Roasted Broccoli and Cauliflower
This sheet-pan recipe yields a savory, crunchy side finished with garlic, Parmesan, and breadcrumbs.
Yield: 4 servings
Prep: 15 mins | Cook: 30 mins | Total: 45 mins
Calories: 163 kcal per serving • Protein: 5 g • Carbs: 14 g • Fat: 11 g • Fiber: 4 g
Ingredients
- 3/4 pound broccoli florets (about 4 heaping cups)
- 3/4 pound cauliflower florets (about 4 heaping cups)
- 4 large garlic cloves, peeled and sliced thin
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- 2 1/2 tablespoons seasoned breadcrumbs
- 2 1/2 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat the oven to 400°F (205°C). Place a rack in the center and lightly oil a sheet pan.
- In a large bowl, combine broccoli, cauliflower, sliced garlic, olive oil, salt, pepper, breadcrumbs, and half the Parmesan. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pan and roast for 20–30 minutes, tossing once halfway, until edges are browned and vegetables are tender-crisp.
- Remove from oven, sprinkle with the remaining Parmesan, and serve hot.
Equipment
- Sheet pan