Savory Herb and Parmesan Roasted Cauliflower and Broccoli

This savory herb and Parmesan roasted cauliflower and broccoli side dish is simple to make yet packed with flavor. Fresh cauliflower and broccoli florets are tossed in olive oil, herbs and Parmesan then roasted until crispy. A perfect addition to any meal!

Ingredients

• Cauliflower florets
• Broccoli florets
• Olive oil
• Italian seasoning
• Garlic powder
• Grated Parmesan
• Salt and pepper

Prep the Vegetables

Start by cutting the cauliflower and broccoli florets into similar sized pieces for even roasting. Rinse under cold water.

Pat the cauliflower and broccoli florets completely dry with paper towels or a kitchen towel.

Prep Tips

• Make sure veggies are dry before roasting.
• Cut florets into uniform bite-sized pieces.
• Save time by using pre-cut fresh or frozen florets.
• No need to defrost frozen before roasting.

Toss the Vegetables

In a large bowl, toss the cauliflower and broccoli florets with olive oil until evenly coated.

Add the Italian seasoning, garlic powder, Parmesan cheese, salt and pepper. Toss again until vegetables are thoroughly coated.

Tossing Tips

• Use your hands to coat vegetables evenly.
• Don't skimp on the oil or seasonings.
• Add Parmesan last and toss gently to avoid clumping.

Roast the Vegetables

Spread the cauliflower and broccoli florets out evenly on a large rimmed baking sheet.

Roast at 425°F for 25-30 minutes, stirring halfway through, until browned and tender.

Roasting Tips

• Use a large pan for even roasting.
• Stir halfway for even browning.
• Roast until browned, crispy and tender.
• Watch closely near the end to avoid burning.

Season with Lemon

Once done roasting, remove pan from the oven. Squeeze fresh lemon juice over the vegetables and toss to coat.

Add more Parmesan, herbs, salt and pepper to taste if desired.

Lemon Tips

• A squeeze of lemon brightens the flavors.
• Toss while still hot so cheese melts.
• Taste and adjust seasoning as needed.

Serving

Transfer roasted cauliflower and broccoli to a serving platter. Garnish with chopped parsley.

Serve immediately while hot and enjoy!

Serving Suggestions

• Lemon wedges
• Additional fresh herbs
• Grated parmesan
• With meat or fish entrees

Storage

Allow leftovers to cool completely then store in an airtight container in the refrigerator for 3-5 days.

The roasted veggies also freeze well for longer storage. Allow to cool then freeze in freezer bags or containers up to 3 months.

Recipe Tips

Try these easy variations:

• Use broccoli, carrots, Brussels sprouts or green beans instead of cauliflower.
• Substitute rosemary, oregano, thyme or other herbs for the Italian seasoning.
• Use pecorino romano instead of Parmesan cheese.
• Add toasted nuts like almonds, walnuts or pine nuts.
• Toss with a lemon vinaigrette instead of just lemon juice.

Health Benefits

Cauliflower and broccoli are both incredibly nutritious vegetables. Some health benefits include:

• Packed with vitamins, minerals and antioxidants.
• Contain compounds that may help prevent cancer.
• High fiber content aids digestion and heart health.
• Low in calories and carbohydrates.
• Anti-inflammatory and detoxification properties.

A Nutritious Side Dish

This easy herb and Parmesan roasted cauliflower and broccoli recipe makes a delicious and healthy side for any meal. By roasting, all the nutrients and flavors condense down for a delicious bite in every forkful. Enjoy this tasty vegetable dish!

Frequently Asked Questions

Can I use frozen vegetables?

Absolutely! Frozen cauliflower and broccoli florets work great. No need to defrost first.

Do I need to dry the vegetables?

It's important to dry them thoroughly so the oil and seasoning will stick while roasting.

What oil works best for roasting?

Olive oil is recommended, but avocado, grapeseed or canola oil would also work well.

How do I know when they’re done?

Roast until the veggies are browned, crispy on the outside and fork tender.

Can I use fresh herbs instead of dried?

Absolutely! Chopped fresh rosemary, thyme or oregano would be delicious.

How long does this recipe keep?

About 3-5 days refrigerated. The veggies also freeze well for longer storage.

What are some other flavor ideas?

Try za’atar, jerk seasoning, ranch seasoning, smoked paprika, curry powder, etc.