Healthy Roasted Cauliflower and Broccoli Recipe–a delicious way to serve veggies on the side, in a bowl, in salads, or even on a crudite platter!

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Spring is a time for refreshing our homes, and for me, enjoying my kitchen. And I’ve never been so ready for spring and summer, have you? [Catch some of the updates of our home in this post!]

Roasted Cauliflower and Broccoli

This week we made Roasted Cauliflower and Broccoli for dinner one night, served with an Instant Pot Roast Beef. So good. So easy! You may have already tried my Skinnytaste’s Turmeric-Roasted Cauliflower recipe (watch the video) or this Whole Roasted Spiced Cauliflower (delish!)

Ingredients for this recipe:

  • Broccoli florets
  • Cauliflower florets
  • Olive oil
  • Garlic cloves
  • Sea salt
  • Black pepper
  • Crushed red pepper

Since I finally finished a puzzle, I’ve already started another one. I’ve added fresh coral tulips to my kitchen, and my favorite days are when the sun is shining all day long! We live in a beautiful place.

We’re trying to add more character to our home, and my hubby recently made me a new bench for the back deck.

Since we’ve been in remodeling mode for months now, it’s fun to look at all the projects we’ve accomplished and finish up the last few!

If you missed the post on how to make your own accent wall, visit HERE.

I’m getting ready to take pictures of the house and get it up on the blog with links, since so many have been asking for specific details.

In the meantime, I do love my kitchen tile, and fresh tulips that give me hope that spring is here, and summer is on its way!

“You can cut all the flowers but you cannot keep spring from coming.” ― Pablo Neruda

A perfect side dish, these oven roasted veggies are definitely the way to go.

Serve with any meat, or double the recipe and keep in the fridge for leftover bowls.

Charcoal Element Salad Bowl Set Of 4

We’re a huge “bowl” family. In fact, these are the bowls that we use on a daily basis. I love the size, and I bought 14 last year, so we have enough to use for a larger party.

We’ve mixed and matched the colors (white, dark gray, light gray). Buy them HERE (affiliate link).

How to roast broccoli and cauliflower

  1. You need an open space for the veggies to cook, which means you need a large baking sheet!
  2. Mix the veggies well with olive oil before baking.
  3. Use your hands to get each piece doused.
  4. Roast to perfection!

The flavor is incredible, and of course we love to roast them a little on the crunchy side (no soggy veggies for me!)

This process gives a flavor to the veggies that other cooking methods just can’t match (like steaming, frying, etc.)

You can also try Instant Pot Broccoli!

Plus, a delicious chicken casserole (with roasted broccoli and cauliflower) coming soon on RE! :)

Besides, who can resist a delicious bowl of roasted broccoli and cauliflower?

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Roasted Cauliflower and Broccoli Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6
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  • 4 cups broccoli, florets
  • 4 cups cauliflower, florets
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • Sea salt
  • Black pepper
  • Crushed red pepper


  • Preheat the oven to 425 degrees F. Optional to line a large baking sheet with foil or parchment paper.
  • Add the broccoli and cauliflower florets in a large bowl and drizzle with oil, garlic, and salt and pepper. Toss to coat; use your hands if you need to.
  • Arrange the veggies in a single layer on the baking sheet, spreading them out. Bake for 20 minutes or until the edges are browned.
  • Halfway through the cooking time, move the veggies around on the pan for more even cooking.
  • Toss halfway through for more even cooking - optional but works better.
  • Season to taste (if you need more salt and pepper). Serve!
Cuisine: American
Course: Side Dish
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