This roasted broccoli and cauliflower recipe yields perfectly crisp-tender veggie florets. Serve classic with cheese or toss with pesto for a quick, healthy sheet pan side for any meal.
Roasted Broccoli and Cauliflower
This roasted broccoli and cauliflower recipe is made with simple ingredients, and a quick sheet-pan method that gives great results every time.
Roasting broccoli and cauliflower at high heat creates those wonderful golden edges and tender centers.
Not only is this recipe easy and delicious, but it’s also make-ahead friendly and adaptable. Serve it alongside your favorite main, toss it into a grain bowl, or enjoy it cold in a salad.
Why You’ll Love This Roasted Broccoli and Cauliflower
- Crisp-tender edges: High heat and proper spacing help caramelize the veggies.
- Versatile: Serve with cheese, or toss it in pesto.
- Many ways to enjoy: Great as a side, in grain bowls, or tossed with pasta.
Ingredients & Notes
Vegetables
- Broccoli florets – cut into even pieces for even roasting
- Cauliflower florets – similar size to the broccoli for uniform cooking
Classic Seasoning (option 1)
- Olive oil – coats and helps crisp the edges
- Garlic – minced or grated for best flavor
- Sea salt – simple seasoning that enhances flavors
- Optional Cheese (Parmesan or Pecorino) – adds depth of flavor
Pesto Twist (option 2)
- Basil or kale pesto – adds brightness and herbal depth. Use either store-bought or homemade (recipe below).
- Lemon zest + juice – for extra zing
How to Roast Broccoli and Cauliflower — Step by Step
Tips for Perfect Texture
- High heat (425°F) helps the veggies caramelize without steaming.
- Don’t overcrowd the pan — spread in a single layer so steam escapes and edges crisp.
- Even sizing ensures broccoli and cauliflower cook at the same pace.
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment or foil.
- Toss florets with olive oil, garlic (if using option 1), and salt until evenly coated.
- Spread in a single layer with space between florets.
- Roast 20–25 minutes, stirring halfway, until tender with golden edges.
- Finish: For classic (option 1): sprinkle with freshly grated parmesan or pecorino. For pesto twist (option 2): toss warm veggies with pesto, and finish with lemon zest and a squeeze of lemon.
Variations
- Spicy Lemon: Add red pepper flakes and lemon zest after roasting for brightness.
- Herbs de Provence or Italian Seasoning: Sprinkle before roasting.
Storage & Make-Ahead
Roasted broccoli and cauliflower keep well in an airtight container in the refrigerator up to 4 days. They reheat beautifully in an oven to re-crisp the edges. Cold leftovers also work well in veggie bowls, pastas, or tossed with chickpeas and greens for lunch.
Final Thoughts
From classic garlic and cheese to an herby pesto variation, roasted broccoli and cauliflower is a side that never gets old.
More Roasted Vegetable Recipes:
Roasted Broccoli and Cauliflower
Easy roasted broccoli and cauliflower with garlic, olive oil, and cheese or pesto —
crisp edges, tender centers, and big flavor.
Ingredients
For the Classic Garlic + Cheese (Option 1):
- 1 clove of garlic, finely grated
- 2 Tablespoons/30g freshly grated Parmesan or Pecorino (for sprinkling)
For the Kale Pesto (Option 2) or Use a store-bought basil pesto:
- 1 ounce/28g (about ½ cup) roughly torn Lacinato kale
- 1 clove of garlic
- 2 Tablespoons/30ml extra virgin olive oil
- 2 teaspoons/10ml lemon juice
- ½ teaspoon lemon zest (plus more for serving)
- ¼ teaspoon fine sea salt
- 1 Tablespoon/7g almond flour
For the Roasted Broccoli and Cauliflower:
- 8 ounces/226g broccoli florets
- 8 ounces/226g cauliflower florets
- 1 Tablespoon/15ml extra virgin olive oil
- ¼ teaspoon fine sea salt
- Lemon wedges for serving
Instructions
Step 1: Make the Pesto (if using Option 2)
- Bring a small pan of salted water to a boil.
- Add kale and blanch for about 1 minute.
- Strain and immediately place kale in an ice bath to stop cooking.
- Squeeze out excess water and transfer kale to a mini food processor.
- Add garlic, olive oil, lemon juice, lemon zest, sea salt, and almond flour.
- Pulse until smooth. Set aside.
Step 2: Roast the Vegetables
- Preheat oven to 425°F / 220°C and line a baking sheet with parchment.
- Toss broccoli and cauliflower florets with olive oil, garlic (for option 2) and salt until evenly coated.
- Spread in a single layer on the baking sheet, leaving space between florets.
- Roast for 20–25 minutes, stirring halfway through, until golden at the edges and tender in the center.
· Option 1 (Classic Garlic + Cheese):
- Sprinkle warm roasted vegetables with freshly grated Parmesan and serve with lemon wedges.
· Option 2 (Pesto Toss):
- Toss roasted vegetables with 2 Tablespoons of pesto and lemon zest, serve with lemon wedges if desired.
Notes
Variations:
Use your favorite store-bought pesto instead of the kale pesto.
Storage:
Pesto can be made-ahead of time. Roasted vegetables are best eaten warm but can be stored in an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan (if using homemade pesto option), Dairy-Free (if using homemade pesto option), Egg-Free, Paleo (if using homemade pesto option)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 300mgCarbohydrates: 9gFiber: 4gSugar: 3gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alene says
This was delicious! I didn't have baby spinach but I did have baby arugula and that was perfect. The dressing was so good that I'm going to use on different things. I love greens anyway, so I knew I would like this. I made it for myself for dinner when my husband was out. Thank you for such a clever recipe.
Lori E Garvey says
sounds delish!!!