Roasted Broccoli and Cauliflower Recipe

Roasted Broccoli and Cauliflower is a simple, crispy, and flavour-packed side dish. It’s oven-roasted, herby, and a little bit addictive.

This Roasted Broccoli and Cauliflower recipe is one I make constantly. It’s quick, easy, and tastes better than most side dishes that take twice the time. With just a few basic ingredients and around 15 minutes in the oven, the veg turns golden and crisp on the edges while staying tender inside. I serve this with almost anything — or eat it straight from the tray.

Roasted Broccoli and Cauliflower works all year round. It’s light enough for summer meals and hearty enough for winter dinners. During the holidays, it’s a great veg option that balances heavier mains. It also works cold, in lunchboxes, tossed into grain bowls, or served with dips. This is one of those easy recipes that just fits anywhere.

Ingredients for Roasted Broccoli and Cauliflower

For this recipe I just need basic ingredients. Here is what I am using:

• Broccoli – Use broccoli with firm stems and tightly closed, deep green buds. Roasts to a crisp on the edges and stays tender in the centre.
• Cauliflower – Choose a bright white, compact head without brown spots. Turns soft, slightly sweet, and soaks up flavour when roasted. You also can use pre-cut store bought mixes of cauliflower and broccoli - it would save time at home.
• Garlic – Fresh and thinly sliced. Roasts into golden slivers that give a mellow garlic taste throughout the dish.
• Olive oil – Use good quality extra virgin olive oil. It helps the veg brown properly and adds a clean, rich flavour.
• Marjoram, oregano, thyme – These dried herbs add simple, earthy, and slightly floral notes. Nothing fancy—just solid flavour.
• Kosher salt – Brings out the natural flavour of the vegetables without overpowering.
• Freshly ground black pepper – Adds warmth and a little sharpness to balance the sweetness from roasting.

Instructions - How to Roast Broccoli and Cauliflower

This is one of the easiest vegetable side dishes to make. Four steps and it's done.

Preheat the oven to 230°C (450°F). Wash the broccoli and cauliflower, cut them into florets, and dry them thoroughly with a clean kitchen towel or paper towels. They must be completely dry or they’ll steam instead of roast.

Place the florets in a large mixing bowl. Add the thinly sliced garlic, olive oil, dried herbs, kosher salt, and plenty of black pepper. Use your hands to massage the seasoning into every piece, making sure the oil and flavour gets into all the little crevices.

Spread the vegetables out in a single layer on a baking tray. Don’t crowd them. Roast in the oven for 10 minutes. Take the tray out, stir the veg gently using a silicone spatula, then return it to the oven for another 5 minutes. It is not needed to keep veggies for longer time. In fact, sometimes I even take them out after only 10 minutes of cooking - because I like when veggies are still crunchy, and definitely not mushy and lifeless.

If a bit of char is your thing, broil (grill) them for 2 to 3 minutes at the end. Watch closely so they don’t burn. Serve hot, warm, or let them cool for a snack later.

(Nope, my lovely pup won't eat roasted broccoli and cauliflower if the dish is not covered in beef bones. But my lovely kids would graze on veggies and full tray could disappear in 5 minutes.)

Serving and Storage

Roasted broccoli and cauliflower is best served hot from the oven, when the edges are crispy and the centres are still tender. I like to add a squeeze of lemon juice just before serving to brighten the flavours. You can also sprinkle over grated Parmesan, crumbled feta, or toasted pine nuts if you want to take it up a notch.

If you’re serving it with mains, it goes well with roast chicken, grilled fish, lamb chops, pan-fried tofu, or simple rice dishes. Leftovers are excellent cold the next day — add them to a salad, grain bowl, or wrap.

To store, let the vegetables cool completely first. Then place them in an airtight container and keep in the fridge for up to 4 days. To reheat, spread them on a baking tray and place under the grill or in a hot oven for 5 to 7 minutes. Don’t microwave — it will make them soft and soggy.

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Roasted Broccoli and Cauliflower

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Roasted Broccoli and Cauliflower is a quick, healthy side that delivers bold flavour and beautiful caramelisation with minimal effort. Oven-roasted until golden and crisp-tender, it’s a brilliant way to enjoy two nutritious vegetables in one dish.

Ingredients

• 1 head broccoli
• 1 head cauliflower
• 4 garlic cloves, thinly sliced
• 45–60 ml olive oil (3–4 tablespoons)
• 1 tablespoon marjoram
• 1 tablespoon oregano
• ½ tablespoon thyme
• Sea salt, to taste
• Freshly ground black pepper, generous amount

Instructions

1. Preheat the oven to 230°C (450°F). Line a large baking tray or use it directly without lining for crispier edges.
2. Wash the broccoli and cauliflower. Dry them completely using a clean towel or paper towels. Cut into evenly sized florets.
3. Add florets to a large bowl with garlic, olive oil, marjoram, oregano, thyme, salt, and pepper. Massage seasoning into every piece using your hands.
4. Spread out in a single layer on the tray. Roast for 10 minutes, stir gently, and roast for 5 more minutes.
5. For crispier edges, switch to broil (grill) mode for the final 2–3 minutes. Serve hot, warm, or at room temperature.

Notes

Always dry the veg well before roasting — it makes a huge difference.

Don’t overcrowd the tray — use two if needed.

Garlic slices can be tucked under florets to prevent burning.

This dish can be made ahead — just reheat under a grill to restore crispness.

Add chilli flakes, lemon zest, or Parmesan for extra flavour.