Parmesan Roasted Broccoli and Cauliflower

By Rena |

Enjoy this easy and healthy 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.

top view of cauliflower and broccoli in bowl with lemon and parsley

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.

Simple to make in less than 30 minutes, this recipe is a great way to add some nutrients to the dinner table. Cooking for the holidays? Prepare this broccoli and cauliflower recipe to accompany bread, pasta, meats, and much more.

Why You’ll Love This Healthy Vegetable side dish recipe

  • 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.
  • Healthy: Low-carb, loaded with protein, antioxidants, and fiber, this keto recipe is great for whenever you’re looking to keep the carbs at bay, but still relish in mouthwatering flavors.
  • Delicious: The parmesan cheese is melted over the charred cauliflower and broccoli and contains the perfect combination of flavors that are savory and classic.
front view of roasted cauliflower and broccoli in white bowl

Ingredients Needed for this Keto Broccoli and Cauliflower

This is just a list of ingredients you will need to make this Parmesan Roasted Broccoli and Cauliflower. The full measurements are listed further down this post.

cauliflower, one medium head
broccoli, one medium head
oil, olive
garlic, pressed and divided
lemon, zest, and juice
parmesan cheese, grated and divided
seasoning, salt, and pepper

cauliflower, broccoli, lemon, garlic, oil, parmesan, parsley, salt, pepper

How to Make This Parmesan Roasted Broccoli and Cauliflower with lemon and garlic

  • 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 Ziplog bag, add half of the oil, garlic, lemon zest, cheese, salt, and pepper with the cauliflower. Transfer to 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.
florets of cauliflower and broccoli on green cutting board
roasted broccoli and cauliflower florets separated on baking sheet

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.
one bowl filled with roasted cauliflower and broccoli florets

Frequently Asked Questions

Does cauliflower take longer to bake than broccoli?

Yes, cauliflower takes two to four extra minutes to bake.

Is roasted broccoli bad for you?

Roasted broccoli is good for you because it is filled with protein, vitamins, fiber, and antioxidants. Broccoli is a great choice of vegetable to add to your meals or make as a side dish.

What should I serve with roasted cauliflower?

You can serve all kinds of things with roasted cauliflower such as potatoes, fish, beef, chicken, salads, bread, soups, etc.

What can I use instead of oil to roast vegetables?

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.

close view of roasted cauliflower and garlic with lemon wedges

recipes to serve with this recipe

one bowl of roasted broccoli and cauliflower with lemon

Other Side Dishes You Will Enjoy

bowl of roasted cauliflower and broccoli with lemon and garlic

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view of broccoli and cauliflower in white bowl with parsley

Parmesan Roasted Broccoli and Cauliflower (Healthy)

Enjoy this easy and healthy Parmesan Roasted Broccoli and Cauliflower made with fresh garlic, lemon juice, and parsley. This recipe is an easy side dish that goes with almost anything!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 177kcal
Author: Rena

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 cauliflower and the broccoli into large bite-size florets. Set aside.
  • To a ziploc bag add half of each: oil, garlic, lemon zest, 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 parsley. Serve with freshly squeezed 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

Calories: 177kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 196mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 138mg | Calcium: 171mg | Iron: 1mg
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