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Crispy Cauliflower and Broccoli with Garlic and Parmesan is one of those go-to dishes that I make when I want something healthy but incredibly flavorful. It brings together tender vegetables, roasted until golden and crisp, with garlic and Parmesan that melt into a savory topping. This recipe has become a weeknight favorite in my home because it’s quick to prepare and everyone loves the cheesy finish.
My kids always ask for seconds when I make this. I first put it together on a lazy Sunday afternoon, and it’s been a dinner staple ever since.
Ingredients
- Cauliflower florets: fresh and firm they give the dish its bulk and crisp base
- Broccoli florets: vibrant and nutrient dense they add color and texture
- Garlic: fresh cloves offer a bold aroma and savory depth
- Olive oil: rich and smooth helps the vegetables roast to perfection
- Parmesan cheese: grated sharp and salty it crisps beautifully on top
- Salt: enhances all the natural flavors
- Black pepper: gives a light heat and earthiness
Step-by-Step Instructions
- Preheat and Prep the Vegetables:
- Begin by preheating your oven to 200 degrees Celsius. Rinse cauliflower and broccoli florets under cool water then dry thoroughly with paper towels. Cut them into even bite sized pieces to ensure even roasting.
- Mince the Garlic:
- Peel and finely mince the garlic cloves. If you prefer a softer texture use a garlic press. The finer the garlic the more evenly it will distribute across the vegetables.
- Mix the Seasoning:
- In a large bowl whisk together olive oil minced garlic salt and pepper. This mixture will infuse the vegetables with flavor. Add in the cauliflower and broccoli and toss well to coat every piece.
- Roast the Vegetables:
- Line a baking sheet with parchment paper for easy cleanup. Spread the vegetables out in a single layer giving them space to roast instead of steam. Roast for 20 to 25 minutes until golden and starting to crisp flipping once halfway through.
- Add the Cheese:
- Once roasted sprinkle the vegetables with Parmesan cheese. Return to the oven for another 5 minutes until the cheese melts and turns lightly golden.
- Serve and Enjoy:
- Remove the pan from the oven and let the vegetables cool slightly before serving. Serve warm as a side dish or a main with a simple salad. They’re best enjoyed right out of the oven.
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Storage Tips
Let leftovers cool fully before storing
Ingredient Substitutions
Instead of Parmesan try sharp cheddar or Pecorino for a twist
Serving Suggestions
Serve alongside grilled chicken or fish for a full meal
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I always get excited to use freshly grated Parmesan for this dish. Once I made it for a family picnic and the pan was empty in minutes. It’s one of those dishes that brings people together around the table.
Cultural Note
Roasting vegetables with cheese is a popular preparation in Mediterranean homes where seasonal produce is the star. The mix of garlic oil and hard cheese is a nod to simple rustic meals that rely on quality ingredients.
Frequently Asked Questions About Recipes
- → How do I make the vegetables extra crispy?
Make sure to pat the vegetables completely dry and don't overcrowd the baking sheet. Roast at 200°C (425°F) for best results.
- → Can I add other spices?
Yes! Try paprika, thyme, oregano, basil, or chili flakes to enhance the flavor and personalize the dish.
- → Is it possible to use frozen vegetables?
Yes, but thaw and dry them thoroughly first to avoid steam and sogginess during roasting.
- → What other cheeses can I use?
You can substitute Parmesan with Grana Padano, Pecorino, Cheddar, or Feta based on your taste preferences.
- → How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
- → Can this dish be served cold?
While best served warm, it can be added cold to salads or grain bowls for added texture and flavor.