Roasted Cauliflower and Broccoli

Total Time:
1 hr 15 min
15 min
1 hr

8 servings (1 serving is 1 cup)

  • 1 small head cauliflower (2 pounds), cut into florets
  • 2 large stalks broccoli (1 pound), cut into florets
  • 1 head garlic, broken into cloves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Preheat the oven to 375 degrees F.

Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

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    21 Reviews
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    I agree with other reviewers.....get the instructions right! I too guessed what to do with the garlic and it came out great. I cooked for less time that the recipe says and it came out great.
    So yummy! Loved all the veggies. I also put in some fresh Brussels 
    Sprouts sliced in two. Definitely will make it again.
    I too was wondering where the directions for the garlic went!!!
    I thought I was the only one! Once again the recipe is incomplete! I too "guessed" at what had to done with garlic, the cooking time is way off, if you cook the veggies as long as stated, they become mushy. I like my veggies with more crunch, so I do suggest you cut back on the time as put the veggies on a cookie sheet, uncovered for 30 minutes.
    Okay, so what do you do with the garlic? And yes, I am complaining.
    Eat It!
    This was delicious! I baked the veggies on a foil lined cookie sheet, and after uncovering I only cooked for another 15 minutes since I enjoy my veggies a little crispy. My whole family loved it and I will be making this again!
    Very tasty cauliflower (which I usaully don't like), next time I will cut back on cooking time so the veggies are more firm. I'll add this to my repertoire of everyday sides.
    This recipe was great...however where does it say anywhere in this recipe what do with the garlic? I assumed it was to be tossed in as a whole clove with the broccoli and cauliflower...chopped would be too strong. So I broke up the bulb, skinned it, and tossed the cloves in to bake with the cauliflower and broccoli. Delicious!
     I have noticed so many recipes on this site that are incomplete or stating something different than what was mentioned on the TV demonstration. We need to be on our toes I guess. I love this site I'm not complaining, we just need to be aware that's all!
    I made this recipe for a large Sunday dinner. Everyone loved it! The full flavor of the broccoli and cauliflower was delicious. If you are consistently making "au gratin" vegetables, I would recommend this recipe. Lower in fat, lower in calories, better taste!!
    Really good, nutty flavor after roasting! I cut back the time just a bit and they were still crunchy & nice. Family usually runs from cauliflower but not this time.
    These are fabulous and so easy, I agree not to cook as long. I use non stick foil on a cookie sheet and put a whole head of garlic in the middle, then you can use it for your bread. Last time I made this I added cubed and peeled butternut squash--it was excellent. I also add red pepper flakes to give it a little kick. I cook any where from 35-45 minutes as we like them with a little more substance and don't cover them either. The roasting brings out a kind of nutty flavor to the vegetables that is to die for. Please try, its so easy and so good!!
    This recipe was so easy to make. I was pleasantly suprised how good it was. I never thought that roasting the vegtables would make that much of a difference.
    Dont cook as long as suggested, check it after 15 minutes. Add some hot pepper flakes and sea salt... wonderful.
    I used only one tablespoon of olive oil to cut the fat, this is the second time I have made this...the first time I used broccoi and cauliflower, and this time I used organic carrots and organic cauliflower...this is the best way to savor veges...I would rather have this than french fries! Thanks again, Ellie, you are a genius.
    I made these vegetables as a sidedish with the oven-fried chickena and it was a great meal. I really hope Ellie comes out with a whole cookbook. I have printed out all that I can find on the website!
    quite good, but glad i checked it early cuz it was done after 25 minutes.
    This was good, but nothing spectacular. Definitely don't cook as long as the recipe states. I cooked it uncovered 35 minutes, and it was plenty caramelized. I would think after an hour the vegetables would be complete mush. Guess it depends on how you like your veggies.
    YUM!!! Vegetables carmelized wonderfully.
    This dish was easy to prepare and the flavor of the broccoli was excellent.
    I also cut the cooking time, upped the temp to 425 and put it on a cookie sheet. My husband and I just love the taste of roasted vegetables and this was great with fish
    Great alternative for cooking veggies. My family loved it. I recommend doing the whole garlic head in with the broccoli and cauliflower. It gave great flavor and we used the garlic to spread on fread bread toast slices. I did cut down on the cooking time about 15 min. b/c I like my veggies a little crisp, but that's a personal preference. I will definately be adding this recipe to my collection!
    This is a good way to make broccoli and cauliflower, roasting really brings out their flavor and makes them taste slightly nutty. The problem is the way she roasts them. They cook a lot faster on a cookie sheet. Roast at 400 degrees, for about 15 minutes. They will brown up a bit but will still have bite to them.
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