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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!
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