If you’re craving a simple, flavorful way to elevate your veggies, look no further than The Easiest Roasted Broccoli and Cauliflower {Oven or Air Fryer} Recipe. This dish combines crisp-tender roasted florets with a fragrant blend of herbs, just the right amount of spice, and a cheesy finish that turns everyday broccoli and cauliflower into something truly unforgettable. Whether you prefer the gentle, even heat of an oven or the quick crispiness of an air fryer, this recipe has you covered for a hassle-free, crowd-pleasing side that everyone will love.
Ingredients You’ll Need
You won’t believe how straightforward these ingredients are, yet each one brings its own magic to your roasted broccoli and cauliflower. From the fresh aromatics to the hearty Parmesan, every component plays a vital role in creating the perfect balance of taste, texture, and color.
- 1 (1-pound) head cauliflower: The mild, slightly nutty flavor makes it a perfect roasting vegetable that soaks up spices beautifully.
- 1 (1-pound) head broccoli: Adds vibrant green color and a satisfying crunch when roasted just right.
- 1/4 cup olive oil: Essential for crisping the veggies and carrying the herbs’ flavors.
- 1 tablespoon Herbs de Provence: This fragrant herb blend introduces floral notes and subtle earthiness.
- 1 teaspoon salt: Enhances and balances all the flavors in the dish.
- 1 teaspoon red pepper flakes: Adds kick—adjust to your heat preference for just the right punch.
- 1/2 teaspoon black pepper: Provides a warm, gentle spiciness that complements the other seasonings.
- 3 garlic cloves, minced: Brings a deeply savory, aromatic foundation to the roast.
- 1/4 cup shredded Parmesan cheese: Melts slightly on top to add a rich, salty finish with a lovely texture.
How to Make The Easiest Roasted Broccoli and Cauliflower {Oven or Air Fryer} Recipe
Step 1: Prep Your Vegetables
Start by washing and drying the broccoli and cauliflower florets thoroughly to ensure a good roast without steaming. Cut them into bite-sized pieces, keeping the sizes uniform for even cooking and a perfect tender-crisp bite every time.
Step 2: Mix the Herb and Oil Blend
In a small bowl, whisk together olive oil, minced garlic, Herbs de Provence, red pepper flakes, salt, and black pepper. This mixture is the secret behind the dish’s vibrant flavor, providing a fragrant, spicy, and richly seasoned coating for every floret.
Step 3: Toss and Coat the Vegetables
Place the broccoli and cauliflower into a large mixing bowl or directly onto your baking sheet if you’re roasting in the oven. Pour the herbed oil mixture over the vegetables, then toss well to make sure every piece is generously coated. This step locks in flavor and helps the veggies roast up with those beautifully browned edges.
Step 4: Choose Your Cooking Method and Roast
If using the oven, preheat to 400°F and roast your veggies on a lined baking sheet for 20 to 22 minutes until tender with golden, crispy tips. For air fryer fans, preheat to 400°F, place the veggies in a single layer and cook for 5 minutes, shake the basket, then roast for another 5 to 8 minutes for a wonderfully crispy finish. You might need to do this in batches to avoid overcrowding.
Step 5: Finish with Parmesan
Sprinkle shredded Parmesan cheese over the hot roasted broccoli and cauliflower right before serving. The residual heat gently melts the cheese, adding that irresistibly savory richness that completes this dish in the best way.
How to Serve The Easiest Roasted Broccoli and Cauliflower {Oven or Air Fryer} Recipe
Garnishes
Freshly chopped parsley or a squeeze of lemon juice can brighten up this dish wonderfully. Adding toasted pine nuts or sliced almonds offers an exciting crunch that complements the tender veggies, while a sprinkle of chili flakes can dial up the heat for spice lovers.
Side Dishes
This roasted broccoli and cauliflower recipe pairs beautifully with grilled chicken, roasted salmon, or a hearty grain like quinoa or brown rice. It’s also fantastic alongside a creamy pasta dish or as part of a vibrant vegetarian feast. The versatility means you can mix and match it with so many favorites for a balanced, flavorful meal.
Creative Ways to Present
Serve this dish on a large, rustic wooden board or a colorful platter to showcase the vibrant greens and whites against a backdrop of golden browning. For a fun twist, toss the veggies into warm pita bread or add them as a topping for loaded baked potatoes. You can even mix them into whole grain salads for added texture and flavor.
Make Ahead and Storage
Storing Leftovers
Cool the roasted broccoli and cauliflower completely before placing them in an airtight container. Stored in the fridge, these leftovers will stay fresh and tasty for up to 4 days, making an excellent grab-and-go side for busy weekdays.
Freezing
While not ideal to freeze roasted vegetables due to potential texture changes, you can freeze them if needed. Spread them out on a sheet to freeze individually before transferring to a sealed bag or container. When thawed, expect them to be better suited for incorporating into cooked dishes rather than enjoyed on their own.
Reheating
Reheat gently in a 350°F oven for about 10 minutes to revive their crispiness, or toss them back into a hot air fryer for a few minutes. Avoid the microwave if possible, as it tends to make the florets soggy rather than nicely roasted.
FAQs
Can I use frozen broccoli and cauliflower for this recipe?
While fresh is always best for roasting, you can use frozen broccoli and cauliflower if you thaw and dry them thoroughly first. Keep in mind that frozen veggies often release water when cooking, so they may not get quite as crispy.
Is it necessary to use Herbs de Provence?
Not at all! Herbs de Provence adds a lovely floral and earthy note, but you can substitute with a mix of dried thyme, rosemary, and oregano, or simply use Italian seasoning for a different but still delicious flavor profile.
What if I don’t have an air fryer or don’t want to use the oven?
This recipe is super flexible. Pan roasting the veggies on the stovetop in a hot skillet with the same oil and herb mixture works too, though the cooking time and texture will vary slightly.
Can I make this recipe vegan?
Absolutely! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for that cheesy umami flavor.
How spicy is this dish, and can I adjust it?
The red pepper flakes add a gentle kick, but you can easily tweak the amount to suit your taste, from mild to fiery. It’s all about making it your own!
Final Thoughts
You’re going to want to make The Easiest Roasted Broccoli and Cauliflower {Oven or Air Fryer} Recipe again and again once you taste those perfectly seasoned, tender-crisp veggies with their golden edges and cheesy finish. It’s a foolproof way to add more vibrant, healthy goodness to every meal with minimal effort. Give this recipe a try and watch your broccoli and cauliflower become everyone’s new favorite side!
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The Easiest Roasted Broccoli and Cauliflower {Oven or Air Fryer} Recipe
- Total Time: 30-32 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This recipe features easy and delicious roasted broccoli and cauliflower, perfectly seasoned with Herbs de Provence, garlic, and a touch of heat from red pepper flakes. You can prepare it either in the oven or using an air fryer for a quick, healthy, and flavorful side dish with a crispy, golden finish and a sprinkle of Parmesan cheese.
Ingredients
Vegetables
- 1 (1-pound) head cauliflower
- 1 (1-pound) head broccoli
Seasoning and Oil
- 1/4 cup olive oil
- 1 tablespoon Herbs de Provence
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (more or less to taste)
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
Topping
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the vegetables: Wash and pat dry the broccoli and cauliflower. Remove the stem of each and separate the heads into smaller bite-sized florets, ensuring pieces are similar in size for even cooking.
- Make the herbed oil mixture: In a small bowl, whisk together olive oil, Herbs de Provence, red pepper flakes, minced garlic, salt, and black pepper.
- Toss vegetables with oil: Place broccoli and cauliflower florets onto the prepared baking sheet and pour the herbed oil mixture over them. Toss well to coat evenly with the spices and oil.
- Bake the vegetables: Roast in the oven for 20 to 22 minutes, or until the vegetables are tender and golden on the edges.
- Add Parmesan: While still hot, sprinkle the roasted vegetables with shredded Parmesan cheese and serve immediately.
- Preheat the air fryer: Set your air fryer to 400°F (200°C) if using this alternative cooking method.
- Prepare vegetables for air frying: Repeat steps 2 through 4 as above, tossing the florets in the herbed oil mixture.
- Air fry in batches: Arrange vegetables in a single layer in the air fryer basket to allow good airflow. You may need to cook in batches to avoid overcrowding.
- Cook and flip: Air fry for 5 minutes, then shake or stir the basket to turn the vegetables. Continue cooking for another 5 to 8 minutes or until tender and browned to your liking.
- Finish and serve: Once all batches are cooked, toss the air-fried broccoli and cauliflower with Parmesan cheese while hot, then serve.
Notes
- For crispier texture, ensure florets are in a single layer when roasting or air frying.
- You can adjust red pepper flakes to make the dish milder or spicier.
- To make this recipe vegan, omit the Parmesan or substitute with a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet or oven.
- This is a versatile side dish that pairs well with grilled meats, fish, or as a vegetarian main with grains.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes (oven) or 10-13 minutes (air fryer)
- Category: Side Dish
- Method: Roasting
- Cuisine: American
