Best 3 Roasted Cauliflower Broccoli And Garlic Recipes

Roasted cauliflower, broccoli, and garlic is a deliciously simple dish that is perfect for a weeknight meal or a healthy side dish. Roasting brings out the natural sweetness of the vegetables and caramelizes the garlic, creating a dish that is both flavorful and satisfying. Whether you are vegan, vegetarian, or simply looking for a healthy and flavorful way to enjoy your vegetables, roasted cauliflower, broccoli, and garlic is a great option. With just a few simple ingredients and a little bit of time, you can create a dish that is both delicious and nutritious.

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ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC

Roasted Broccoli and Cauliflower with Lemon and Garlic image

Roasting these veggies with lemon and garlic brings out their natural sweetness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 6

Ingredients

1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
1 large head cauliflower (about 2 pounds), broken into florets
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
Coarse salt and ground pepper

Steps:

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Nutrition Facts : Calories 145 g, Fat 11 g, Fiber 5 g, Protein 4 g

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Roasted Cauliflower, Broccoli, and Garlic image

A whole head of garlic is roasted along with broccoli florets and cauliflower, basically making your appetizer and side dish in the same pan. Now, do not be alarmed when you get to the part where the foil comes off and you look at the very dark colored broccoli...after the final 30 minutes of roasting, the veggies are so tender and delicious. I normally only like my broccoli to be crisp tender and bright green, but in this recipe I thought the taste made up for its less attractive color. Found on Ellie Krieger's Healthy Appetite show originally.

Provided by HeatherFeather

Categories Cauliflower

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 small head cauliflower, cut into florets (2 pounds)
1 lb broccoli, cut into florets (fresh)
1 head garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 loaf French bread (baguette style)

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.

CAULIFLOWER AND BROCCOLI WITH ROASTED GARLIC

Cauliflower and Broccoli With Roasted Garlic image

This recipe comes from Williams-Sonoma with some modifications. It is for the true garlic lover. The original recipe does not call for the chili oil. That is my personal taste preference. If you don't have the chili oil, it can be done with regular oil. If you use the chili oil you will need only 2 teaspoons of the olive oil for roasting the garlic.

Provided by PaulaG

Categories Cauliflower

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 small garlic heads, cloves separated and peeled
2 -4 teaspoons extra virgin olive oil, divided
1 -2 teaspoon chili oil (I used Chili Oil) (optional)
1 head cauliflower, approximately 3/4 lb, cut into 1 1/2-inch florets
1 bunch broccoli, approximately 3/4 pound, cut into 1 1/2-inch florets
salt and pepper

Steps:

Position a rack in the upper third of an oven and preheat to 400 degrees.
In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
Cover the dish and bake until tender, 20 to 25 minutes.
Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
Place an inch of water in a pan and bring to boiling.
Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
Remove vegetables and set aside.
Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 129.9, Fat 3, SaturatedFat 0.4, Sodium 95.9, Carbohydrate 22.7, Fiber 7.9, Sugar 6.2, Protein 8.1

Tips:

Choose the right vegetables: Look for fresh, firm broccoli and cauliflower with tightly closed florets. Avoid any vegetables that are wilted or have brown spots.
Cut the vegetables into even-sized florets: This will help them cook evenly. If the florets are too large, they will take longer to cook and may not cook evenly.
Toss the vegetables with olive oil, salt, and pepper: This will help them roast evenly and develop a nice golden brown color.
Spread the vegetables in a single layer on a baking sheet: This will help them cook evenly. If the vegetables are crowded on the baking sheet, they will steam instead of roast.
Roast the vegetables at a high temperature: This will help them caramelize and develop a nice crispy texture. The ideal temperature for roasting vegetables is between 400 and 450 degrees Fahrenheit.
Roast the vegetables until they are tender-crisp: This usually takes about 20-25 minutes. The vegetables should be slightly browned and easily pierced with a fork.
Serve the vegetables immediately: Roasted vegetables are best enjoyed hot out of the oven. You can drizzle them with a little olive oil, balsamic vinegar, or lemon juice before serving.

Conclusion:

Roasted cauliflower, broccoli, and garlic is a delicious and healthy side dish that can be enjoyed on its own or as part of a larger meal. It's a great way to get your daily dose of vegetables and it's also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a quick and easy side dish, give roasted cauliflower, broccoli, and garlic a try. You won't be disappointed!