Garlic Parmesan Cauliflower And Broccoli Food

ROASTED BROCCOLI AND CAULIFLOWER RECIPE (EASY!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.

GARLIC PARMESAN CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 425°F.
• Add broccoli and cauliflower florets to a sheet pan in a single layer. Be sure to break apart any large pieces so that it all cooks evenly.
• Spray with oil spray until it's lightly coated.
• Season the broccoli and cauliflower with salt and pepper.
• Roast in the oven for 25 minutes.
• Remove from the oven and add the minced garlic. Mix to combine.
• Add half of the parmesan and mix to combine.
• Put it back in the oven and roast for another 5 minutes.
• Remove from the oven and top with the remaining parmesan.

GARLIC PARMESAN ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°F.
• Whisk oil, butter, crushed garlic, zest, salt, and pepper together in a small bowl.
• Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.
• Line a large baking sheet with parchment paper. Spread cauliflower on the pan in a single layer. Bake in preheated oven for 8-10 minutes While cauliflower is roasting, add broccoli to the same large bowl along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated. Add broccoli to the baking sheet full of cauliflower and spread out evenly on the pan. Return to oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly. Serve vegetables with the remaining Parmesan cheese and chopped parsley. Enjoy!

TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
• Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

PARMESAN ROASTED BROCCOLI AND CAULIFLOWER (HEALTHY)

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper.
• Cut the cauliflower and the broccoli into large bite-size florets. Set aside.
• To a ziploc bag add half of each: oil, garlic, lemon zest, Parmesan cheese, salt and pepper together with the cauliflower florets. Shake to evenly coat all the pieces.
• Transfer the cauliflower to the prepared baking tray and bake for 6-8 minutes.
• Meanwhile, to the same ziploc bag, add the broccoli together with the remaining half of the ingredients. Shake well to evenly coat.
• Once the cooking time for the cauliflower is up, remove it from the oven and bring it to one side of the sheet pan.
• Lay the broccoli florets next to the cauliflower, in a single layer. Return to the oven and continue to bake for 10-12 minutes.
• Once the veggies are done roasting, garnish with freshly ground black pepper and chopped parsley. Serve with freshly squeezed lemon juice.

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.