Roasted Broccoli & Cauliflower

I’ve written about roasting vegetables before, and people are always intrigued. I’m convinced that half the reason people think they don’t like vegetables is because they’ve never tried them roasted. I was never much of a veggie lover until I discovered this tried and true cooking method. Even my kids usually eat their veggies when they’re cooked this way.

And the best part? It’s so easy, it hardly requires a recipe.

Broccoli and cauliflower go well together, and they look pretty together too.

Roasted Broccoli and Cauliflower via Musings of a Housewife

First you cut up your broccoli into bite sized pieces (I toss the stems, but that’s up to you) and toss them onto a baking tray.

Then you take your cauliflower. If you’re unfamiliar, this is what it looks like.

Just break it apart, much like you do a head of broccoli, and cut into bite sized pieces. Add them to your pan.

Drizzle it with olive oil (I don’t measure, I just drizzle generously — about 2 or 3 tablespoons) and then sprinkle with salt and pepper to taste. You can use a coarser grind if you wish. Then pop it into a preheated 425-degree oven.

That’s IT! Let it roast for 15-20 minutes, or until it’s lightly browned.

You can give it a shake-shake after about 10 minutes, but I don’t bother to make sure they are all turned evenly.

Sometimes I sprinkle it with grated Parmesan, but more often I serve it as is.

You can also make this with only broccoli or only cauliflower. I also make my brussels sprouts and asparagus this way.

Roasted Broccoli & Cauliflower
Recipe Type: Side Dish
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
The tastiest way to prepare broccoli and cauliflower!
  • 1 large head of broccoli
  • 1 small head of cauliflower
  • olive oil (2 – 3 Tablespoons)
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Cut broccoli and cauliflower into bite-sized pieces.
  3. Lay them out on a large rimmed stainless steel baking sheet.
  4. Drizzle with olive oil.
  5. Sprinkle with salt and pepper.
  6. Toss until well coated with oil, salt and pepper.
  7. Spread them evenly on the pan.
  8. Bake at 425 for 15-20 minutes or until lightly browned.
  9. Serve immediately.


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12 Responses

  1. I’ve been experimenting with doing different veggies this way. I just did broccoli/cauliflower the other day and my 18-year-old son who said he hates cauliflower finished the entire bowl. It was amazing!

  2. My mom and I have caused my sister to fall in love with roasted veggies too! I have always liked broccoli, asparagus, brussel sprouts and carrots, but when you roast them they are SO GOOD!

  3. I completely agree. Roasting veggies is far superior to most other cooking methods. I made roasted mushrooms and zucchini last night. The zucchini got mushy, so I probably left it in too long, but the flavor was still awesome. I’m the only on who eats it anyway. Yum!

  4. I am baking chicken in the oven at 350 for about 45 min to 1 hour. Will these veggies turn out okay if I put them in at the same time or should I put in only a half hour before chicken is done.

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