ROASTED BROCCOLI AND CAULIFLOWER RECIPE WITH PARMESAN & GARLIC (LOW CARB, GLUTEN-FREE)
INGREDIENTS
4 cups Broccoli (florets)
4 cups Cauliflower (florets)
1/3 cup Olive oil
6 cloves Garlic (minced)
2/3 cup Grated parmesan cheese (divided)
Sea salt
4 cups Cauliflower (florets)
1/3 cup Olive oil
6 cloves Garlic (minced)
2/3 cup Grated parmesan cheese (divided)
Sea salt
Black pepper
Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 18-22 minutes*, until the edges are browned. (Toss halfway through for more even cooking - optional but works better.)
Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
INSTRUCTIONS
Preheat the oven to 400 degrees F. Line a large baking sheet (or two smaller ones that can fit side by side) with foil or parchment paper.
Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 18-22 minutes*, until the edges are browned. (Toss halfway through for more even cooking - optional but works better.)
Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
RECIPE NOTES
If you'd like, you can use frozen broccoli and cauliflower for this recipe. You'll need to adjust the time in the oven to about 28-32 minutes instead.
Serving size: 3/4 cup
