Roasted Broccoli and Cauliflower

A bowl of roasted broccoli and cauliflower with a serving spoon.

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This easy Roasted Broccoli and Cauliflower recipe uses simple seasonings that let the broccoli and cauliflower shine.

Prep Time10

Cook Time25

Servings:

Calories: 195kcal

Author: Chef Molly Pisula

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

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.

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.
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