Roasted Broccoli and Cauliflower

roasted broccoli, cauliflower, and red peppers on baking sheet.

5 from 1 vote

This roasted broccoli and cauliflower recipe with peppers & parmesan is crispy on the outside and melt-in-your-mouth delicious on the inside! Enjoy it as an appetizer or side dish.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 345kcal

Author: Nena Sterner

Equipment

Ingredients

For Veggies

3 cups broccoli florets
3 cups cauliflower florets
½ red bell pepper
3 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper

For Breadcrumb Topping

¼ cup panko breadcrumbs
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper
2 tablespoon parmesan cheese

Serve With

½ lemon (sliced into wedges)

Instructions

Boil 4 cups of well-salted water. Add broccoli florets and blanch 3 minutes, then add cauliflower and blanch an additional 2 minutes.
Strain broccoli and cauliflower in a colander, then allow them to dry on paper towels for 5 minutes. Meanwhile, preheat oven to 425°F.
Slice bell pepper into strips and add to a large bowl, along with broccoli and cauliflower. Drizzle with olive oil, then season with salt, pepper, onion powder, garlic powder, smoked paprika, and crushed red pepper; toss until thoroughly coated.
Spread vegetables in a single layer over a large parchment-lined baking sheet. Roast for 12-15 minutes or until the vegetables begin to brown slightly and the peppers soften.
In a small bowl, mix panko crumbs, seasonings, and freshly grated parmesan. Remove pan from the oven and gently toss veggies in bread crumb mix to evenly coat, then return to the pan.
Return pan to the oven for an additional 8-10 minutes until breadcrumbs are golden and crisp. You can finish them off by broiling for 1-2 minutes if they aren't crispy enough. Serve immediately with fresh lemon wedges.

Notes

Broccoli and cauliflower should be just barely tender but still holding their shape. It should not be fully cooked, or it will become too mushy in the oven.
This would be a good time to flip the veggies. There should be a slight char on the side of the veggies that were in contact with the pan during the first roast, so they should return to the pan charred-side up.
Try to make the broccoli and cauliflower florets uniform in size, around 1-2" in length.
The blanching water should be salty enough to taste like the sea. This seasons the veggies from the inside out for restaurant-quality flavor.
Let the steam escape before tossing veggies with oil, as this will help them roast properly without becoming soggy.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Leftover roasted cauliflower and broccoli can be re-crisped in the oven or air fryer at 375°F for 4-8 minutes, shaking halfway through. Keep an eye on them because the breadcrumbs can darken fast.

Nutrition