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This is my go-to recipe for Roasted Broccoli and Cauliflower – two of my favorite cruciferous vegetables, delicious alone and even better together. This makes a perfect side dish to most any main and is satisfying and delicious as a meal on it’s own when you have the urge to fill your belly with vegetables, as I sometimes do.
This is the easiest recipe you’ll find for roasting broccoli and cauliflower – just douse the pair of florets with olive oil, season with a little salt and a squeeze of fresh lemon (if you like), roast in a hot oven and serve.
Table of Contents
Ingredients for Roasted Broccoli and Cauliflower
- Broccoli: Look for broccoli with firm stems and uniformly deep or bright green, tightly closed buds.
- Cauliflower: Look for a bright white, tightly compact head of cauliflower without brown spots or loose or crumbly florets.
- Olive Oil: good quality, extra virgin olive oil
- Kosher Salt and Freshly Ground Black Pepper
- Lemon: fresh lemon juice for serving, optional
I find that many recipes for roasted broccoli and cauliflower call for a temperature too hot and cooking time too long, resulting in mushy cauliflower. No thanks. The taste and texture are so much better with the right temperature and time, leaving the broccoli and cauliflower with a little bite. And this might surprise you, but to get those delicious, crispy edges you should skip the toss midway through cooking that many recipes call for.
Optional Sauce Ideas
Drizzle or toss roasted broccoli and cauliflower with one of the following:
- Miso Butter – mash together 2 tablespoons room temperature butter with 1 tablespoon miso and toss with hot roasted broccoli and cauliflower just before serving.
- Anchovy Butter – combine 1 minced clove garlic, 2 tablespoons butter and 4 anchovy filets in a small sauce pan over medium heat; cook and stir until garlic is fragrant and anchovies have melted. Drizzle over just before serving.
- Fresh Lemon Juice and Crushed Red Pepper – squeeze the juice from half a lemon over hot roasted broccoli and cauliflower and sprinkle with a pinch or two of crushed red pepper just before serving.
- Sesame Soy – combine 1 tablespoon each of Soy Sauce and Toasted Sesame Oil in a small bowl along with several grinds of black pepper; drizzle over just before serving.
Pair With
Most often I serve this simply with a squeeze of fresh lemon, often to balance out rich side dishes like Cornbread Dressing, Cornbread Pudding, Twice Baked Potatoes, Cheesy Potatoes, Cheesy Mashed Potatoes, or Skillet Potatoes.
Or indulgent main courses like Garlic Butter Steak Bites or Pan Fried Lamb Chops.
How to Store and Reheat
Store leftover Roasted Broccoli and Cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat spread on a rimmed baking sheet in an oven preheated to 350˚F for 6 to 10 minutes, until hot. Or reheat on the stove top, cooking and stirring in a little olive oil in a skillet over medium heat, about 5 minutes.
How to Roast Broccoli and Cauliflower
Preheat oven to 425°F. Arrange broccoli and cauliflower florets in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and season with kosher salt.
Roast broccoli and cauliflower for 20 to 25 minutes, until crisp-tender with charred edges.
Serve drizzled with more olive oil, a squeeze of lemon and a final sprinkle of kosher salt or other flavor enhancer as listed above.
Roasted Broccoli and Cauliflower
Ingredients
- 1 pound broccoli cut into florets
- 1 pound cauliflower cut into florets
- 1/4 cup olive oil or more
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 lemon optional
Instructions
- Preheat oven to 425 °F (218 °C).
- Arrange broccoli and cauliflower florets in a single layer on a baking sheet lined with parchment paper for easy clean up. Drizzle with olive oil and season with kosher salt.
- Roast broccoli and cauliflower for 20 to 25 minutes, until crisp-tender with lightly charred edges.
- If desired, squeeze juice from lemon half evenly over and finish with kosher salt and pepper to taste. Serve.
Notes
- Miso Butter – mash together 2 tablespoons room temperature butter with 1 tablespoon miso and toss with hot roasted broccoli and cauliflower just before serving.
- Anchovy Butter – combine 1 minced clove garlic, 2 tablespoons butter and 4 anchovy filets in a small sauce pan over medium heat; cook and stir until garlic is fragrant and anchovies have melted. Drizzle over just before serving.
- Fresh Lemon Juice and Crushed Red Pepper – squeeze the juice from half a lemon over hot roasted broccoli and cauliflower and sprinkle with a pinch or two of crushed red pepper just before serving.
- Sesame Soy – combine 1 tablespoon each of Soy Sauce and Toasted Sesame Oil in a small bowl along with several grinds of black pepper; drizzle over just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whats miso?
Hi Lily! Miso is a Japanese fermented soybean paste that adds deep, savory flavor to dishes. You can find it in the refrigerated section of many grocery stores. It comes in light and dark varieties and is commonly used in soups, marinades, and sauces. I like to keep it on hand for times when a dish or sauce is missing “something”.
How did you get 2 pounds of broccoli and cauliflower to fit on one baking sheet like in your pictures? Every spare inch of my baking sheet was covered in florets when I tried this recipe. It’s currently in the oven hopefully it will actually char like this.
Hi Jessica! I use a standard half-sheet pan (18 x 13-inches with a ~1-inch tall rim around the sides). Is that the size you’re using?
It would really help those that are new to cooking or just don’t know, like me.
What level do you put the oven rack to roast the veggies?
If you Dont mind please put that on your future recipes.
Thank you!
Hi Christy. In my recipes, the rack should be in the middle of the oven unless I specify a different height.
I’ve always loved roasted broccoli, and roasted cauliflower is also on that list. This is such an easy and simple side dish – perfect for the holidays! That squeeze of lemon on there is perfection!
Where is the Garlic? 😋
haha…add as much as you like! 🙂
This has become my go-to recipe for roasting broccoli and cauliflower. I usually add thin onion wedges too. And almost always use the sesame oil/soy sauce topping – love that!!
I confess I had tried for months to figure out the proper proportions for a dressing used on a French green bean-red pepper/red onion strips-black olive appetizer I have gotten locally. As soon as I tried the equal parts sesame oil and soy sauce on your recipe, I knew I’d found the appetizer dressing. (though I add crushed red pepper and sesame seeds to the appetizer) Thank you for lots of yummy side dishes and appetizers!!
I’m so glad that you’re enjoying the recipes, Donna! Love that you’re making them your own!
It is delicious!
This recipe was just what I was looking for! I was always mixing half way through roasting, and following other recipes by using a lid. Finally – charred and tender at the same time! No mushie yuck anymore!
I tossed mine with grape seed oil and hot sauce and added kale stems and leaves – delicious 🙂
I’m so glad you enjoyed this Joelle – and that you made it your own! Thank you for coming back to let me know.
Can I double the recipe?
Hi Ellen! I haven’t doubled this recipe myself, but if I was doubling it, I’d split the florets between two baking sheets on separate racks so that the broccoli and cauliflower have room to char. If the florets are too close together they’ll steam and not take on any color. Also I would increase the baking time by 5 to 10 minutes and swap the baking sheets between racks half way through the cooking time unless you’re roasting them with the oven set to convection. Hope this works out just right for you. Please let me know how it goes! 🙂
I adore roasted vegetables! Sometimes I think I make them too much! lol. Marissa have you ever tried seaweed butter? I think you might enjoy it. It’s pure umami 😀
I haven’t tried seaweed butter! Now I have to find it…Thank you!
Thanks for the tips Marissa! They are two of my favorite veggies too!
Thanks so much, Mary Ann!
Broccoli and cauliflower are two of my favorites and I’m slightly embarrassed to say they are my favorite snack.. or meal. 😉 ESPECIALLY when roasted! Loving yours! Perfectly seasoned and roasted! AND totally calling my name!! Cheers, doll!
Thank you, m’dear! 🙂
Roasting is my favorite way to prepare veggies, especially broccoli and cauliflower. But I don’t think I’ve ever roasted the two together–it’s definitely time for me to start 🙂
I agree, Kelsie – roasting brings out so much flavor!
I am embarrassed to say that I eat these vegetables all the time – but never together!! You are brilliant! I love roasting them, always…but I need to try that Sesame Soy! YUM! Wishing you a lovely lovely year, my friend!
aww, thanks Annie! Wishing you a happy and healthy new year too! xo
Made these last night and threw in some fresh cranberries, too!
Perfect embellishment, Kevin! 😉
Roasting veggies just takes them to a whole different level in tastiness!! I love, love roasted broccoli. Even my kids will eat it when I roast it!
Hope you’re off to a great start to 2018!
Exactly! Thank you, Katherine. Happy New Year, my friend!