Best 12 Roasted Broccoli Cauliflower Recipes

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC

Steps:

• Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

ROASTED CAULIFLOWER WITH BROCCOLI

Steps:

• Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
• Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Place vegetables on the prepared pan.
• Roast in the preheated oven until crisp tender, about 20 minutes.

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
• Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON

Steps:

• Preheat oven to 400°F.
• Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
• Drizzle with olive oil and toss with the precooked bacon and spices.
• Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
• Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
• Serve immediately.

ROASTED BROCCOLI, CAULIFLOWER AND PEPPERS

Steps:

• Line 2 cookie sheets up the sides with aluminum foil. Cut peppers into one inch strips. Combine vegetables in a large bowl. Sprinkle oil over vegetables. Toss to coat. Distribute vegetables onto pans. Sprinkle with salt and pepper. Grill over medium high heat for 15 minutes or until slightly browned, stirring once or twice. Or, bake in 450° oven for 20-25 minutes, stirring once. Bake until vegetables are crisp tender and are tinged with brown.

CAULIFLOWER AND BROCCOLI WITH ROASTED GARLIC

Steps:

• Position a rack in the upper third of an oven and preheat to 400 degrees.
• In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
• Cover the dish and bake until tender, 20 to 25 minutes.
• Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
• Place an inch of water in a pan and bring to boiling.
• Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
• Remove vegetables and set aside.
• Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
• Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
• Season with salt and pepper and serve immediately.

HEALTHY SRIRACHA CHICKEN WITH ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Center 2 oven racks in oven. Heat oven to 400°F. Line 2 cookie sheets with sides with foil; spray with cooking spray. Set aside.
• In medium bowl, toss broccoli and cauliflower with olive oil and 1/8 teaspoon salt. Place on pan on upper rack in oven. Roast broccoli and cauliflower 10 minutes.
• Meanwhile, in small bowl, mix Sriracha sauce, honey and ketchup. Set aside.
• Place chicken breasts on other cookie sheet; rub 1/8 teaspoon salt into chicken. Stir broccoli and cauliflower; return to oven on lower rack. Place chicken on upper rack. Bake both pans 10 minutes; brush Sriracha mixture on chicken, and stir vegetables. Bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender when pierced with knife.
• Divide broccoli and cauliflower between 2 plates. Place chicken breasts on top; pour any juices over chicken. Serve with lemon wedges.

ROASTED CAULIFLOWER BROCCOLI SOUP

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with foil. Spray with nonstick cooking spray.
• Cut cauliflower and broccoli into similarly sized florets. Place florets and carrots on baking sheet; spray lightly with cooking oil. Sprinkle with salt and pepper, and roast for 30 minutes or until tender, turning halfway.
• While vegetables are roasting, dice onion and chop garlic. Spray a saucepan with cooking oil, heat over low-medium heat, and add onion, garlic, oregano/thyme, and basil. Cover and cook until soft, stirring occasionally.
• Pour 1 cup of the broth into the pan with the onion to deglaze the pan. Place the roasted vegetables, onion and herbs, and remaining broth in a blender and puree.
• Return soup to saucepan and add salt and pepper to taste. Add extra broth if needed to achieve desired consistency.
• Heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.

ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
• Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
• In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
• Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.