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Enjoy this easy Parmesan Roasted Broccoli and Cauliflower made with fresh garlic, lemon juice, and parsley. This roasted vegetable recipe is an easy side dish that goes with almost anything! Ready in less than 30 minutes.
Roasted broccoli and cauliflower with parmesan cheese are perfectly crispy on the outside and delightfully tender on the inside. Light, nutty, savory, and filled with clean flavors of citrus and parsley, you will want to pair this easy side dish recipe with all of your favorite main courses.
Recipe summary
- Versatile: Cooking with frozen broccoli and cauliflower? This recipe is versatile enough that you can roast the broccoli and cauliflower from either fresh or frozen.
- Delicious: The parmesan cheese is melted over the charred cauliflower and broccoli and contains the perfect combination of flavors that are savory and classic.
Ingredients Needed
This is just a list of ingredients you will need to make this dish. The full measurements are listed further down below in the recipe card.
- Cauliflower, one medium head
- Broccoli, one medium head
- Olive oil
- Garlic, pressed and divided
- Lemon, zest, and juice
- Parmesan cheese, grated and divided
- Seasoning, salt, and pepper
How to Make it
- Prepare baking sheet: First, preheat the oven and line a baking tray with parchment paper.
- Prepare cauliflower and broccoli: Cut the cauliflower and broccoli into florets. Set aside.
- Toss cauliflower and bake: To a Ziploc bag, add half of the oil, garlic, lemon zest, cheese, salt, and pepper with the cauliflower. Transfer to the cauliflower to the baking sheet and bake for six to eight minutes.
- Mix broccoli: Meanwhile, to the same bag, add the broccoli together with the remaining half of the ingredients.
- Bake: Once the cooking time for the cauliflower is up, remove it from the oven and move to one side of the pan. Bake the broccoli on the other side of the baking sheet for ten to twelve minutes.
- Garnish and serve: Once the veggies are done roasting, garnish with fresh parsley and ground black pepper. Serve with freshly squeezed lemon juice.
Recipe Notes and Tips
- Instead of olive oil, use any kind of neutral plant-based oil.
- The roasting time should be the same if you are using frozen cauliflower or broccoli.
- Use pecorino cheese instead of Parmesan if you prefer.
- Instead of the oven, roast the cauliflower and broccoli in the air fryer at 400 degrees Fahrenheit for around twelve minutes.
- Store the leftovers in an airtight container in the refrigerator for up to five days.
- Add other vegetables to the mix like potatoes, rainbow carrots, squash, etc.
Frequently Asked Questions
Yes, cauliflower takes two to four extra minutes to bake.
You can serve all kinds of things with roasted cauliflower such as potatoes, fish, beef, chicken, salads, bread, soups, etc.
If you have butter, you can melt some butter or shortening and put it over the vegetables before roasting. Veggies do not need a lot of oil to cook.
What to serve with it
- Tuscan Stuffed Chicken Breast
- Pan-Seared Salmon
- Teriyaki Chicken Breast Recipe
- Grilled Chicken Kafta
- Lemon Pepper Chicken in Sauce
- Honey Garlic Chicken Breast
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- Cauliflower Potato Salad
- Oven-Roasted Cauliflower
- Creamy Sautéed Mushroom Recipe
- Crispy Parmesan Potatoes
- Roasted Brussels Sprouts Salad
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Parmesan Roasted Broccoli and Cauliflower
Ingredients
- 1 head cauliflower, medium
- 1 head broccoli, medium
- 4 tablespoons oil, divided
- 4 cloves garlic, pressed and divided
- 2 teaspoons lemon zest, divided
- ½ cup Parmesan cheese, grated and divided
- fresh parsley, to garnish
- fresh lemon juice, to serve
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper.
- Cut the 1 head cauliflower and the 1 head broccoli into large bite-size florets. Set aside.
- To a ziploc bag add half of each: 4 tablespoons oil, 4 cloves garlic, 2 teaspoons lemon zest, ½ cup Parmesan cheese, salt and pepper together with the cauliflower florets. Shake to evenly coat all the pieces.
- Transfer the cauliflower to the prepared baking tray and bake for 6-8 minutes.
- Meanwhile, to the same ziploc bag, add the broccoli together with the remaining half of the ingredients. Shake well to evenly coat.
- Once the cooking time for the cauliflower is up, remove it from the oven and bring it to one side of the sheet pan.
- Lay the broccoli florets next to the cauliflower, in a single layer. Return to the oven and continue to bake for 10-12 minutes.
- Once the veggies are done roasting, garnish with freshly ground black pepper and chopped fresh parsley. Serve with fresh lemon juice.
Notes
- Instead of olive oil, use any kind of neutral plant-based oil.
- The roasting time should be the same if you are using frozen cauliflower or broccoli.
- Use pecorino cheese instead of Parmesan.
- Instead of the oven, roast the cauliflower and broccoli in the air fryer at 400 degrees Fahrenheit for around twelve minutes.
- Store the leftovers in an airtight container in the refrigerator for up to five days.
- Add other vegetables to the mix like potatoes, rainbow carrots, squash, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite!
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