ROASTED BROCCOLI AND CAULIFLOWER RECIPE WITH PARMESAN & GARLIC (LOW CARB, GLUTEN-FREE)
For most recipes on the site, I try to think about something new to try or produce. The experimentation is a journey. The engineer in me appreciates the error and trial procedure, and it is so much pleasure to split the result together with you. But you will find simple low carb recipes I have been making for many years and return to, over and over. They are usually! This broccoli and cauliflower recipe using garlic and parmesan is the best example.
For anybody struggling to incorporate more veggies into your daily diet -- or perhaps fighting to receive your children to eat theirs? Roasted veggies are the best way to go. This method imparts a taste which cooking methods can not match. Besides, who can resist those crispy advantages you receive on cauliflower and broccoli? Even better when they're accompanied by garlic and parmesan.
This healthier roasted broccoli and cauliflower recipe using parmesan and garlic is fast and simple with only 5 ingredients. A tasty way to serve vegetables!
Complete Time 25 minutes
Servings
12
INGREDIENTS
- 4 cups Cauliflower (florets)
- 1/3 cup jojoba oil
- 6 cloves Garlic (minced)
- 2/3 cup Grated parmesan cheese (divided)
- Sea salt
- Black pepper
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Line a large baking sheet (or 2 smaller ones which could fit side by side) with foil or parchment paper.
- Mix the broccoli and cauliflower florets in a large bowl. Add half the parmesan cheese, garlic, and the oil. Toss to coat. Sprinkle with pepper and sea salt, then toss.
- Organize the veggies in one layer on the lined baking sheet(s), giving them lots of space to breathe. Bake for 18-22 minutes, before the edges are browned. (throw halfway through for more even cooking - discretionary but works better)
- before serving, toss with remaining parmesan cheese, and sprinkle with extra salt & pepper to taste if desired.