Roasted broccoli and cauliflower is an irresistibly easy side dish! Here’s how to roast the two vegetables to perfection.

Roasted Broccoli and Cauliflower

When you’re not sure what vegetable to roast…try two. Try this Roasted Broccoli and Cauliflower! Our favorite side dishes for weeknights are Roasted Broccoli and Roasted Cauliflower, so why not combine them? Honestly, we weren’t sure how the bake time would turn out, or if they’d both get browned and crisp tender (since cauliflower usually takes longer than broccoli). Turns out, it works perfectly! Here’s what to do:

Tips to roasted broccoli and cauliflower

So you’ve roasted broccoli and cauliflower separately but never together? They work beautifully together. While our roasted cauliflower recipe takes about 30 to 35 minutes, it actually works in about 25 minutes with broccoli. Here are a few tips:

  • Use 4 cups each broccoli and cauliflower. Or use whatever mix you have on hand! This is the maximum quantity that fits on one baking sheet. If you have more than that, use two baking sheets: you don’t want to stack the vegetables or they will steam, not roast.
  • Add olive oil, garlic powder and salt. See the recipe below for the quantities!
  • Roast 20 to 25 minutes until browned. If not browned after this time, roast a bit longer until crisp tender and browned.
Roasted Broccoli and Cauliflower

Cut medium florets with long stems

When it comes to roasted broccoli and cauliflower, you can cut the florets any way you like. But here’s what we think the best look is: cut medium florets that have longer stems! That avoids the stubby tree look and makes the broccoli and cauliflower look more elegant. Here’s how we cut broccoli:

  • Cut off the floret right where its stem meets the larger stalk. This leaves the stem long (instead of making stubby florets).
  • Separate any very large florets. Cut the base of the stem of any large florets in half, then pull the floret apart with your fingers or slice it apart. Try to make the florets as similar in size as possible.

Flavor variations and add-ins

The sky’s the limit when it comes to roasted broccoli and cauliflower! You can serve them up as is, or add one of these other flavor options:

  • Lemon zest adds brightness
  • Panko bread crumbs add a crunch
  • Shredded or grated Parmesan cheese add a savory flair
  • Herbs like thyme, oregano, dill or basil add freshness
Roasted Broccoli and Cauliflower

More roasted vegetables

When it comes to side dishes, roasted vegetables are king! Here are some of our favorite go-to methods:

This roasted broccoli and cauliflower recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.


Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower


Roasted broccoli and cauliflower is an irresistibly easy side dish! Here’s how to roast the two vegetables to perfection.


  • 4 cups broccoli florets (about 1 pound or 2 crowns broccoli)
  • 4 cups cauliflower (from 1 small head)
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper


  1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape. Chop the cauliflower into florets. Mix both with the olive oil, garlic powder, and kosher salt.
  3. Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!). Roast a few more minutes if not yet browned. Enjoy immediately.


  • icon clockPrep Time: 10 minutes
  • icon clockCook Time: 25 minutes
  • icon folderCategory: Side dish
  • icon squaresMethod: Roasted
  • icon flagCuisine: Vegetables

Keywords: Roasted broccoli and cauliflower

A Couple Cooks – Recipes worth repeating.

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