This easy Roasted Broccoli and Cauliflower recipe uses simple seasonings that let the broccoli and cauliflower shine. Plus, a high-heat roast ensures you get tender vegetables with perfectly browned, crispy edges.
During my 10+ years as a personal chef, whenever I needed an easy side dish recipe to complement a more complicated main course, this was one of my go-to recipes. Because easy does not mean boring! These caramelized broccoli and cauliflower florets are so delicious, you’ll be eating them right off the pan.
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Why You'll Love This Roasted Cauliflower and Broccoli
- Less Waste: This recipe uses the whole vegetable, including stalks and leaves, and guess what? They’re delicious!
- Simple Seasoning: Just olive oil, garlic power, salt, and pepper.
- Great Texture: Crispy edges, but tender insides. No soggy veggies!
- Perfect Side Dish: Goes with everything from weeknight meals to a holiday feast.
🥗 Ingredients
- Broccoli: Look for firm green heads with crisp leaves.
- Cauliflower: Try to find firm, creamy white heads with minimal brown spots for maximum freshness.
- Olive Oil: Just a basic olive oil is fine here, or any high-heat oil like grapeseed oil or avocado oil.
- Garlic Powder: Adds just a little flavor to the vegetables, but feel free to leave out, or substitute with a different seasoning. (Ideas below!)
🥣 Step-by-Step Instructions
Preheat oven to 425°F.
- Slice florets off a medium-sized broccoli head, then cut into large bite-sized chunks. Use a vegetable peeler to peel the tough broccoli stalks, after trimming the end off the bottom.
- Slice the thin broccoli stems and peeled stalks into ¼-inch thick coins. You should have about 4 cups of broccoli florets and 1 cup of sliced stems/stalks.
3. Cut a medium-sized cauliflower head into florets, about the same size as the broccoli florets. You should have about 5 cups of florets.
4. Add the broccoli and cauliflower pieces, along with any leaves to a large mixing bowl.
5. Drizzle 4 tablespoons olive oil over the broccoli and cauliflower in the bowl.
6. Add ½ teaspoon garlic powder, ¾ teaspoon sea salt or kosher salt, and ¼ teaspoon freshly ground black pepper. Toss with your hands until the oil and spices are evenly distributed.
7. Pour the contents of the bowl onto a large baking sheet and spread out until you have a single layer of vegetables. The more space you leave around each broccoli or cauliflower piece, the better the browning. Use two sheet pans if the pan is very crowded.
8. Put baking sheet(s) into the oven.
9. After 15 minutes, stir the vegetables.
10. After another 5 minutes, check to see if the vegetables are done. If not, stir and roast for another 5 minutes. The vegetables are done when they are fork tender with crispy, browned edges.
If you want even more of a char on your vegetables, put them under the broiler for 1-2 minutes.
Storage Tips
Store leftover roasted broccoli and cauliflower in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer so they retain their crunch.
🧐 Recipe FAQs for Oven Roasted Broccoli and Cauliflower
Yes—otherwise the outer skin is tough and chewy. But don’t worry, it’s worth it when the stalks roast up sweet and tender.
Yes! That is the beauty of this recipe. Just make sure you cut them into the same size florets.
Not at all! The roasting process is all you need for tender cauliflower with browned edges. Plus, it develops a nutty flavor in roasting you don’t get with steaming or boiling.
👩🍳 Expert Tips
Make sure to cut your cauliflower and broccoli into similar-sized pieces. (If anything, cut the cauliflower into slightly smaller pieces.) That ensures everything roasts at the same speed, so every piece is perfectly tender.
Use all of the vegetables for less waste. The broccoli stalks have a delicate flavor that really comes out in the roasting process. And the broccoli and cabbage leaves become crispy and delicious.
Make sure not to crowd your vegetables and keep them on a single layer so that they don’t steam.
For easy cleanup, feel free to line the pan(s) with foil or parchment paper. You’ll get the best browning though with nothing between the vegetables and the pan. Foil is your second best option.
Want to boost the flavor? Try tossing with other spices like cumin, curry powder, smoked paprika, onion powder, or crushed red pepper. You can use fresh garlic cloves instead of the garlic powder, though they can burn a little in the high heat. Drizzle the roasted vegetables with Tahini Yogurt Sauce or with a squeeze of lemon juice or grated lemon zest. Or toss with parmesan cheese or some Herb Compound Butter.
What to Serve with Roasted Broccoli and Cauliflower
This delicious roast broccoli side dish goes with so many main courses. Try them on the side of these Stuffed Tomatoes or these Panko Crusted Salmon Fillets. They’re delicious with Turkey Zucchini Meatballs and Lemon Mascarpone Pasta too. For a holiday dinner, try serving with Penne al Salmone or Sautéed Crab Cakes. You can even make them into a vegetarian main course by adding a runny egg on top and maybe some crusty bread.
Other Roasted Vegetable Recipes
Roasting brings out the best flavor in so many different types of vegetables. Try my Roasted Broccoli Rabe or one of these recipes next:
If you try this roasted broccoli and cauliflower recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Roasted Broccoli and Cauliflower
Ingredients
- 1 medium head of broccoli
- 1 medium head of cauliflower
- 4 tablespoons olive oil
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F.
- Slice florets off broccoli head, then cut into large bite-sized chunks.
- Use a vegetable peeler to peel the tough broccoli stalks, after trimming the end off the bottom.
- Slice the thin broccoli stems and peeled stalks into ¼-inch thick coins. You should have about 4 cups of broccoli florets and 1 cup of sliced stems/stalks.
- Cut the cauliflower head into florets, about the same size as the broccoli florets. You should have about 5 cups of florets.
- Add the broccoli and cauliflower pieces, along with any leaves to a large mixing bowl.
- Drizzle olive oil over the broccoli and cauliflower in the bowl.
- Add garlic powder, salt, and black pepper. Toss with your hands until the oil and spices are evenly distributed.
- Pour the contents of the bowl onto a large sheet pan and spread out until you have a single layer of vegetables. The more space you leave around each broccoli or cauliflower piece, the better the browning. Use two sheet pans if the pan is crowded.
- Put baking sheet(s) into the oven.
- After 15 minutes, stir the vegetables. After another 5 minutes, check to see if the vegetables are done. If not, stir and roast for another 5 minutes. The vegetables are done when they are fork tender with crispy, browned edges.
- If you want even more of a char on your vegetables, put them under the broiler for 1-2 minutes.
Notes
- Make sure to cut your cauliflower and broccoli into similar-sized pieces. (If anything, cut the cauliflower into slightly smaller pieces.) That ensures everything roasts at the same speed, so every piece is perfectly tender.
- Make sure not to crowd your vegetables and keep them on a single layer so that they don’t steam.
- Use all of the vegetables for less waste. Broccoli stalks have a delicate flavor that really comes out in the roasting process. And the cauliflower and broccoli leaves become crispy and delicious.
- For easy cleanup, feel free to line the pan(s) with foil or parchment paper. You’ll get the best browning though with nothing between the vegetables and the pan. Foil is your second best option!
Nutrition
Instagram Users: Now that you've made this recipe for roasted cauliflower and broccoli, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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