Roasted Broccoli and Cauliflower: A Quick Easy Side Dish

Even if you’re an experienced home chef, there’s no shame in referring to a recipe for a quick and easy side dish like roasted broccoli and cauliflower. If you’re anything like me, you find yourself constantly double-checking your recipe collection to confirm the roasting time and temperature for these veggies. Or, you might choose to wing it and trust your instincts.

This simple side dish recipe is here for you to refer back to whenever you need it! It’s an ideal Mediterranean Diet side dish, rich in fiber, combining two powerhouse cruciferous vegetables. There are numerous ways to prepare these veggies, and the method you choose comes down to personal preference. But rest assured, my guidelines will ensure consistent results every time. Plus, the oven-roasting process is a simple, hands-off technique that allows you to focus on other aspects of your meal.

So go ahead, save this recipe, bookmark it, print it out — do whatever you need to do to make sure it’s readily available the next time you’re in the mood for a healthy and uncomplicated side dish.

How to Cut your Broccoli and Cauliflower

Properly cutting the broccoli and cauliflower is key to ensuring they are cooked evenly. Here is a quick guide to help you achieve the best result consistently.

Start by rinsing the broccoli and cauliflower under cold water. Shake off the excess moisture and pat dry.

Broccoli:

1. Cut off the broccoli stalk near the base where it starts to branch into individual florets.
2. Cut the crown into individual florets.
3. Break down the larger florets into smaller pieces, about 1 inch across at the top.
4. If you want to use the stalks, peel off the tough outer layer with a vegetable peeler, then cut them into 1/2-inch slices.

Cauliflower:

1. Remove the outer leaves and cut off the stem at the base of the cauliflower.
2. Cut around the core of the cauliflower. This should allow the florets to fall off or you can easily break them off with your hands.
3. Cut the florets into smaller, bite-sized pieces. Cauliflower can take a little longer to cook than broccoli. That’s why it’s important to make sure your florets are cut small and approximately the same size for even cooking time.

How to Roast Broccoli and Cauliflower

Roasting vegetables at high temperatures allows their natural sugars to caramelize, resulting in a crispy, browned exterior and a tender interior.

1. Begin by drizzling extra virgin olive oil over your vegetables in a bowl. Get your hands involved to ensure all surfaces are thoroughly coated.
2. Next, arrange them on a baking sheet lined with parchment paper. While the parchment isn’t essential, it does make clean-up considerably easier. Avoid overcrowding the sheet or your vegetables will become soggy; if necessary, spread them over two sheets.
3. Season the vegetables with salt and pepper before placing them into the preheated oven.
4. Whether or not you choose to stir the vegetables mid-way through cooking is up to you. My personal preference is to let them roast undisturbed.

What Roasting Temperature for Broccoli and Cauliflower?

You might come across recipes suggesting a range of temperatures from 375 to 450 degrees F. However, after years of experimentation, I’ve found that the optimal roasting temperature for vegetables like broccoli and cauliflower is 425F.

At 400F or lower, the veggies are more likely to steam rather than caramelize, while anything above 425F can cause them to char on the outside before they’re fully cooked on the inside.

Variations

Once you’ve mastered the art of roasting broccoli and cauliflower, make it your own!

1. Cheesy Variation: Sprinkle some parmesan cheese on top of the vegetables before they go into the oven. The cheese will melt and crisp and add a deliciously savory flavor.
2. Spicy Variation: Add some red chili flakes or cayenne pepper to the veggies before roasting for a kick of heat.
3. Garlic and Lemon Variation: Toss the vegetables in minced garlic or garlic powder and lemon zest before roasting. Squeeze some fresh lemon juice over the roasted veggies for an added tang.
4. Herb Variation: Mix in some dried herbs like thyme, rosemary, or oregano before roasting.
5. Crunchy Variation: Mix in a half cup of whole wheat panko breadcrumbs, ensuring the vegetables are well coated. The breadcrumbs will turn golden and crispy in the oven, adding a delightful crunch to your dish. For an extra flavor boost, consider mixing in some grated parmesan with the breadcrumbs.
6. Veggie Variation: Of course, you can use this technique to roast just broccoli or just cauliflower, but you can also add another vegetable with a similar cooking time, such as sliced carrots or bell peppers. Just remember: do not overcrowd your baking sheet!

Serving Suggestions

Roasted broccoli and cauliflower are a perfect Mediterranean Diet side dish. But they can be more than that. Here are a few suggestions on how to serve these tasty cruciferous vegetables:

1. As a Side Dish: Simply sprinkle them with some sea salt, pepper, and a squeeze of fresh lemon juice. This is an excellent complement to a main dish like grilled chicken or fish.
2. In a Salad: Toss the roasted vegetables into a mixed green salad. Add some crumbled feta or goat cheese, dried cranberries or raisins, and toss with a vinaigrette dressing.
3. In a Pasta Dish: Stir the roasted vegetables into a pasta dish. They pair well with whole grain spaghetti, garlic, olive oil, and parmesan cheese.
4. As a Grain Bowl: Layer the roasted veggies over cooked quinoa or brown rice. Add your choice of protein (like grilled chicken, salmon, tofu, or chickpeas), a drizzle of your favorite sauce, and garnish with fresh herbs.
5. In a Wrap or Sandwich: Add the roasted vegetables to a wrap or sandwich for a quick, healthy lunch. Try them with hummus, avocado, and a sprinkle of feta cheese.
6. On Pizza: Use the roasted vegetables as a healthy pizza topping. Combine with mozzarella cheese and a tomato sauce on a pizza crust for a delicious and nutritious twist to a classic dish.

Remember, these are just suggestions. Feel free to get creative and experiment with your own favorite flavors and ingredients!

Storage Recommendations

Store the cooled-down leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-5 days.

More Delicious Side Dishes

Roasted Broccoli and Bell Pepper

Simple Charred Broccoli Recipe

Roasted Cauliflower Salad

Barley Broccoli Salad

Spinach Broccoli Blueberry Salad

Crispy Roasted Potatoes

Red Cabbage Slaw