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    Home » Sides

    Roasted Broccoli and Cauliflower

    Published: Sep 13, 2022 · by Nico Pallotta

    Jump to Recipe

    Roasted broccoli and cauliflower is a great side dish you can make with almost no effort and a few ingredients for weeknight dinner or the holidays.

    Roasting these veggies at high temperatures makes them tender-crisp, slightly charred, and tasty.

    roasted broccoli and cauliflower
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • Questions
    • More side dishes
    • More broccoli and cauliflower recipes
    • Recipe

    Check out our best vegetable sides recipe collection!

    Broccoli and cauliflower are some of the most popular fall and winter vegetables and are also some of the healthiest!

    They are both part of the Brassica oleracea family and contain a wealth of vitamins and phytochemicals beneficial for good health.

    Roasting is one of the best ways of cooking these vegetables because it makes them taste delicious while preserving most of their nutrients.

    This blog post will show you how to make oven-roasted cauliflower and broccoli on a baking tray with simple ingredients.

    We season the veggies with heart-healthy extra virgin olive oil, garlic powder, salt, and pepper. We then arrange it on a serving platter and sprinkle it with red pepper flakes and a squeeze of lemon juice.

    Optionally, you can add grated parmesan cheese or its dairy-free alternative to make this side dish even tastier.

    You can eat roasted broccoli and cauliflower florets as a side dish, or you can use them to add to soups, stews, curries, salads, and pasta dishes.

    roasted broccoli and cauliflower with cheese on top

    Ingredients

    ingredients for roasted broccoli and cauliflower

    Cauliflower

    We use white cauliflower for this recipe. However, you can also use purple, green, or orange cauliflower.

    Fresh cauliflower is best for oven-roasting because it stays tender-crisp. Frozen cauliflower will get soft, and it's not as delicious for this preparation.

    We only use cauliflower florets for this preparation. You can use the stem to make out cauliflower soup.

    Broccoli

    Fresh broccoli is best; it has less moisture than a frozen one, stays crispier, and tastes better.

    We only use broccoli florets for this preparation, but you can keep the stem to make our broccoli soup.

    Olive oil

    We prefer extra virgin olive oil because it has a richer, nuttier, and fruitier taste than regular olive oil. Also, thanks to its high content of antioxidants, it's stable at high temperatures.

    You can substitute avocado oil for extra virgin olive oil, although its taste is not as nutty and fruity as olive oil.

    Garlic powder

    Garlic powder is optional, but it does add a nice flavor to those roasted veggies. You can substitute two cloves of crushed fresh garlic for garlic powder.

    If you'd like to add other spices or herbs, we recommend cumin, paprika, and dried rosemary.

    Salt and pepper

    We use sea salt and freshly ground black pepper.

    Red pepper flakes

    We like to add a pinch of red pepper flakes before serving the roasted broccoli and cauliflower. This, of course, is optional.

    As an alternative, you can add toasted shaved almonds or chopped parsley. They also taste great with broccoli and cauliflower and add some crunch.

    Lemon juice

    A squeeze of lemon juice freshens up the recipe. The acidity of the lemon makes the dish pop in your mouth.

    Some like to sprinkle with lemon zest, although we find that to be overpowering for this broccoli and cauliflower recipe.

    roasted broccoli and cauliflower with almonds on top

    Instructions

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Rinse broccoli and cauliflower heads, remove the leaves and the stem and cut them into florets. Pat them dry and add them to the baking tray.

    Note: if you have raw cauliflower or broccoli leftovers and your baking tray is full, you can store them in a sealed plastic bag in the refrigerator to keep them fresh for several days.

    veggie florets on a baking tray

    Season with extra virgin olive oil, garlic powder, salt, and black pepper. Toss with your hands, then spread florets across the sheet pan without overlapping. Try not to overcrowd the pan.

    Tip: there's no reason to use a large bowl; you can toss them straight into the baking sheet.

    seasoning with olive oil and salt

    Roast vegetables at 400°F or 200°C for about 25 minutes until the florets are tender-crisp and slightly charred.

    roasted veggies

    Transfer onto a serving platter, sprinkle with a pinch of red pepper flakes and a squeeze of lemon juice.

    roasted broccoli and cauliflower on a serving platter

    Variations

    Roasted broccoli and cauliflower with parmesan

    If you'd like them a little cheesy, add your favorite grated, shredded, or dairy-free cheese on top of the florets once they are done baking.

    Then, broil for 3 to 5 minutes until the cheese melts. This is a tasty variation of this simple recipe, and it can help you make this dish more appealing to people that don't usually eat veggies.

    roasted broccoli and cauliflower with cheese on top

    Serving suggestions

    You can serve this recipe as a side with most mains. If you are looking for more plant-forward ideas for your mains, check out our:

    • Butternut squash risotto
    • Vegan mushroom pasta
    • Tofu with mushrooms
    • Sweet potato gnocchi with sage and butter
    • Lentil bolognese
    • Sticky orange tofu with rice
    • Easy lentil curry
    • Vegan lemon pasta
    • butternut squash risotto
      Butternut Squash Risotto
    • vegan mushroom pasta with fettuccine pasta
      Vegan Mushroom Pasta
    • tofu mushroom recipe
      Tofu Mushroom Recipe
    • sweet potato gnocchi with butter and sage
      Sweet Potato Gnocchi
    • Lentil Bolognese on a plate with fork
      Lentil Bolognese
    • Orange tofu on rice
      Orange Tofu
    • lentil curry with basmati rice
      Lentil Curry
    • Lemon Pasta recipe with a silver fork
      Lemon Pasta

    Storage

    Store leftovers in an airtight container (they'll smell if you don't) in the refrigerator for up to 3 days. Reheat in the microwave for 2 minutes or eat at room temperature.

    We don't recommend freezing roasted broccoli and cauliflower.

    Questions

    Is roasted broccoli healthy?

    Broccoli is one of the healthiest veggies, and roasted broccoli is still healthy, provided you don't use low-quality or too much oil.

    Oven roasting preserves most of the nutrients in vegetables because it's a dry cooking method, and the nutrients don't get lost in the water like when boiling broccoli.

    More side dishes

    • Green bean salad with creamy mustard dressing
    • Shaved brussels sprouts salad
    • Air fryer sweet potato and roasted sweet potato
    • Italian-inspired sautéed eggplant
    • Breaded eggplant
    • Roasted bell peppers
    • Roasted brussels sprouts
    • Red cabbage slaw
    • Green bean salad with sprinkled feta
      Green Bean Salad
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad
    • air fryer sweet potato
      Air Fryer Sweet Potato
    • Sauteed eggplant in a bowl with basil
      Sautéed Eggplant
    • breaded eggplants with marinara sauce
      Breaded Eggplant
    • Roasted peppers in a bowl
      Roasted Peppers
    • red cabbage slaw
      Red Cabbage Slaw
    • Roasted sprouts with lemon and dressing
      Roasted Brussels Sprouts

    More broccoli and cauliflower recipes

    Are you looking for more delicious cauliflower recipe ideas? Check out our:

    • Delicious and easy tofu curry
    • Creamiest and easiest broccoli pasta
    • Creamy cauliflower soup
    • Cauliflower pasta with garlic and oil
    • Roasted red pepper pasta with cauliflower florets
    • The easiest air fryer cauliflower
    • Mediterranean-inspired cauliflower lentil salad
    • Creamy roasted cauliflower salad
    • tofu curry in a bowl with rice
      Tofu Curry
    • creamy broccoli pasta
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • cauliflower pasta
      Cauliflower Pasta
    • creamy roasted red pepper pasta
      Roasted Red Pepper Pasta
    • air fryer cauliflower
      Air Fryer Cauliflower
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • Cauliflower salad on a white plate
      Cauliflower Salad

    Recipe

    roasted broccoli and cauliflower

    Roasted broccoli and cauliflower

    Author: Nico Pallotta
    Roasted broccoli and cauliflower is a great side dish you can make with almost no effort and a few ingredients for weeknight dinner or the holidays.
    Roasting these veggies at high temperatures makes them tender-crisp, slightly charred, and tasty.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Side dish
    Cuisine American, International
    Servings 4 people
    Calories 90 kcal

    Ingredients
     
     

    • 4 cups broccoli florets
    • 4 cups cauliflower florets
    • 1½ tablespoons extra virgin olive oil
    • ½ tablespoon salt
    • ¼ teaspoon black pepper

    GARNISH WITH

    • 1 pinch red pepper flakes
    • 4 wedges lemon squeezed on top
    • 1 handful shaved almonds toasted
    Keep screen on

    Instructions
     

    • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
      Rinse broccoli and cauliflower heads, remove the leaves and the stem and cut them into florets. Pat them dry and add them to the baking tray.
      veggie florets on a baking tray
    • Season with extra virgin olive oil, garlic powder, salt, and black pepper.
      Toss with your hands, then spread florets across the sheet pan without overlapping. Try not to overcrowd the pan.
      seasoning with olive oil and salt
    • Roast vegetables at 400°F or 200°C for about 25 minutes until the florets are tender-crisp and slightly charred.
      roasted veggies
    • Transfer onto a serving platter, sprinkle with a pinch of red pepper flakes and a squeeze of lemon juice, and/or toasted shaved almonds.
      roasted broccoli and cauliflower on a serving platter

    Notes

    Nutrition information is an estimate for 1 serving of roasted broccoli and cauliflower out of 4.

    Nutritional Values

    Nutrition Facts
    Roasted broccoli and cauliflower
    Amount per Serving
    Calories
    90
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    463
    mg
    13
    %
    Carbohydrates
     
    9
    g
    3
    %
    Dietary Fiber
     
    3
    g
    13
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    398
    IU
    8
    %
    Vitamin B6
     
    0.3
    mg
    15
    %
    Vitamin C
     
    98
    mg
    119
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    81
    µg
    77
    %
    Calcium
     
    50
    mg
    5
    %
    Folate
     
    89
    µg
    22
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.3
    mg
    15
    %
    Magnesium
     
    27
    mg
    7
    %
    Zinc
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.
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    Reader Interactions

    Comments

    1. Bonita Wright

      September 14, 2022 at 7:34 am

      5 stars
      I will definitely be making this recipe and sharing it with my family and friends on Facebook. I love the simplicity of the recipe.

      Reply
      • Nico

        September 14, 2022 at 7:37 am

        Hi Bonita, I'm delighted you like the recipe - thanks for your kind comment! Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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