5-6clovesgarlic, minced *Or use 1 tablespoon of garlic powder
½cupgrated Parmesan cheese
Salt and pepper to taste
Zest of and juice of 1 lemon, optional
1teaspooncrushed red pepper flakes, optional
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Vegetables
Wash the broccoli and cauliflower heads and then cut them into florets. Be sure to dry them well.
Place the florets in a large mixing bowl.
Season the Vegetables
In a small bowl, mix the olive oil and minced garlic (or garlic powder).
Pour this garlic-oil mixture over the florets and toss to coat evenly.
Add salt, black pepper, and half of the grated Parmesan cheese to the bowl. Toss again to distribute the seasonings evenly.
Arrange and Bake
Spread the seasoned florets in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes or until the florets are tender and the edges are slightly crispy.
Add Final Touches
Remove the baking sheet from the oven and immediately sprinkle the remaining Parmesan cheese over the hot florets.
Zest the lemon over the florets and then drizzle the lemon juice (if using).
If using, sprinkle the crushed red pepper flakes for a little heat.
Serve
Serve hot as a side dish and enjoy your Garlic Parmesan Roasted Broccoli and Cauliflower!
Notes
Even Spread: Make sure to spread the florets in a single layer on the baking sheet for even roasting.
Checking for Doneness: You can check for doneness by piercing a floret with a fork. It should be tender but not mushy.
Lemon Zest: Zesting the lemon adds a zing that elevates the overall flavor of the dish. Don't skip this step!
Parmesan Cheese: Using freshly grated Parmesan gives a more authentic and robust flavor compared to pre-grated versions.
Optional Heat: If you prefer a spicier dish, you can increase the amount of crushed red pepper flakes.
Serving Suggestions: This dish pairs well with grilled chicken, fish, or any protein of your choice. It can also be added to pasta or grain bowls for a complete meal.