Roasted Broccoli Cauliflower Recipes

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ROASTED BROCCOLI AND CAULIFLOWER



Roasted Broccoli and Cauliflower image

My friend Beverly made this recently for a group at our church and I loved it. I could eat it every week.

Provided by Beth F.

Categories     Cauliflower

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb broccoli
2 lbs cauliflower
3 tablespoons olive oil
4 -6 minced fresh garlic cloves
1 lemon, juice of
salt and pepper (up to 1 tsp each)

Steps:

  • chop vegetables in large bite sized pieces.
  • combine all ingredients in a bowl or ziplock toss to coat and let stand to marinate 10 minutes.
  • pour out onto a shallow baking pan and roast in 475 degree oven for 25 minutes. May cook faster or slower depending on the size of your vegetables.

Nutrition Facts : Calories 127.9, Fat 7.5, SaturatedFat 1.1, Sodium 70.9, Carbohydrate 13.8, Fiber 5.1, Sugar 4.4, Protein 5.2

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Roasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.

Provided by Julia Levy

Categories     Healthy Roasted Cauliflower Recipes

Time 30m

Number Of Ingredients 8

3 cups cauliflower florets (1-inch)
3 cups broccoli florets (1-inch)
2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon crushed red pepper

Steps:

  • Preheat oven to 450°F. Combine cauliflower, broccoli, oil, garlic, Italian seasoning, salt, pepper and crushed red pepper in a large bowl; toss until well coated. Arrange the mixture in an even layer on a large rimmed baking sheet.
  • Roast, stirring once, until the vegetables are charred and tender, 20 to 25 minutes.

Nutrition Facts : Calories 100 calories, Carbohydrate 9 g, Fat 7 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 330 mg, Sugar 2 g

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CAULIFLOWER WITH BROCCOLI



Roasted Cauliflower with Broccoli image

Broccoli and cauliflower florets marinated in olive oil, a variety of spices, and Italian breadcrumbs, then roasted for 20 minutes. This dish is absolutely delicious!

Provided by Boomer53

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons Italian-seasoned bread crumbs
¼ teaspoon dried minced onion, or to taste
¼ teaspoon lemon-pepper seasoning, or to taste
¼ teaspoon Cajun seasoning, or to taste
¼ teaspoon Italian seasoning, or to taste
¼ teaspoon ground paprika, or to taste
¼ teaspoon garlic salt, or to taste
1 head cauliflower
1 head broccoli
2 tablespoons olive oil
nonstick cooking spray

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.

Nutrition Facts : Calories 68 calories, Carbohydrate 7.7 g, Fat 3.7 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 132.1 mg, Sugar 2.5 g

CRISPY BROCCOLI AND CAULIFLOWER



Crispy Broccoli and Cauliflower image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 heads broccoli, cut into 2-inch florets
1 small head cauliflower, cut into 2-inch florets
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sweet curry powder

Steps:

  • Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
  • On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

ROASTED CAULIFLOWER AND BROCCOLI



Roasted Cauliflower and Broccoli image

Provided by Ellie Krieger

Categories     side-dish

Time 1h15m

Yield 8 servings (1 serving is 1 cup)

Number Of Ingredients 5

1 small head cauliflower (2 pounds), cut into florets
2 large stalks broccoli (1 pound), cut into florets
1 head garlic, broken into cloves
2 tablespoons olive oil
1/2 teaspoon salt

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.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI



Oven-Roasted Cauliflower, Brussels, and Broccoli image

There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.

Provided by Alex Apgar

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 55m

Yield 10

Number Of Ingredients 6

1 large head cauliflower, stemmed and cut into small florets
1 pound broccoli, cut into bite-sized florets
1 pound Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 tablespoon salt
2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
  • Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
  • Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
  • Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
  • Remove from the oven and allow to rest 2 to 3 minutes before serving.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 11.8 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 749.4 mg, Sugar 3.8 g

ROASTED BROCCOLI AND CAULIFLOWER



Roasted Broccoli and Cauliflower image

Save time with this Roasted Broccoli and Cauliflower recipe. Our Roasted Broccoli and Cauliflower is flash-roasted vegetables sprinkled with Parmesan.

Provided by My Food and Family

Categories     Home

Time 37m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 5

3 cups broccoli florets
2 cups cauliflower florets
2 cups baby carrots
1/2 cup KRAFT Lite CATALINA Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400°F.
  • Toss vegetables with dressing; spread onto rimmed baking sheet.
  • Bake 20 to 22 min. or until crisp-tender.
  • Sprinkle with cheese.

Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC



Roasted Broccoli and Cauliflower with Lemon and Garlic image

Roasting these veggies with lemon and garlic brings out their natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 6

1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
1 large head cauliflower (about 2 pounds), broken into florets
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 145 g, Fat 11 g, Fiber 5 g, Protein 4 g

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC



Roasted Cauliflower, Broccoli, and Garlic image

A whole head of garlic is roasted along with broccoli florets and cauliflower, basically making your appetizer and side dish in the same pan. Now, do not be alarmed when you get to the part where the foil comes off and you look at the very dark colored broccoli...after the final 30 minutes of roasting, the veggies are so tender and delicious. I normally only like my broccoli to be crisp tender and bright green, but in this recipe I thought the taste made up for its less attractive color. Found on Ellie Krieger's Healthy Appetite show originally.

Provided by HeatherFeather

Categories     Cauliflower

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 small head cauliflower, cut into florets (2 pounds)
1 lb broccoli, cut into florets (fresh)
1 head garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 loaf French bread (baguette style)

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.

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