Let me tell you something — if you’ve ever stared at a head of cauliflower and thought, “Eh, maybe tomorrow,” you’re not alone. I used to do the same thing. But then I tossed it on a baking sheet, introduced it to broccoli, garlic, and some heat, and boom — I actually started craving veggies. Roasting gives these two humble ingredients that crispy edge and deep flavor that makes you forget you’re eating something green. This recipe is a go-to for me when I want something warm, filling, and plant-based without needing a culinary degree or a kitchen the size of a studio apartment. It’s proof that low carb vegetarian recipes don’t have to be boring — not when you’ve got olive oil, paprika, and a little sass on your side. And the best part? It’s all pantry staples and no babysitting. You toss everything together, roast, and you’re done. Whether you’re diving into Low Carb Plant Based Recipes, Keto Vegetarian Recipes, or Low Carb Meals Easy Dinners Vegetarian-style, this dish has your back. Clean eating never tasted so cozy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Broccoli and Cauliflower Recipe
- 3) Ingredients for Roasted Broccoli and Cauliflower
- 4) How to Make Roasted Broccoli and Cauliflower
- 5) Tips for Making Roasted Broccoli and Cauliflower
- 6) Making Roasted Broccoli and Cauliflower Ahead of Time
- 7) Storing Leftover Roasted Broccoli and Cauliflower
- 8) Try these Side Dish recipes next!
- 9) Roasted Broccoli and Cauliflower
- 10) Nutrition
1) Key Takeaways
- How to turn plain broccoli and cauliflower into something you’d actually crave.
- The secret spice that makes everything taste better (hint: it’s paprika).
- Why roasting wins over steaming every time, especially for low carb vegetarian recipes.
- What to serve with it for a complete low carb meal.
2) Easy Roasted Broccoli and Cauliflower Recipe
Some nights, I just want dinner to make itself. That’s when I reach for this roasted broccoli and cauliflower recipe. It’s not just one of my go-tos for low carb vegetarian recipes, it’s my reset button after a long day. You know, the kind of meal that says, “Hey, I’ve got you,” without demanding a sink full of dishes or a culinary degree.
This dish has comfort written all over it. There’s no tricky prep, just a quick chop and a toss in some spices. I swear something magical happens in the oven. The broccoli edges get toasty, the cauliflower turns nutty, and suddenly your kitchen smells like you actually planned dinner. Win.
If you’re leaning into low carb plant based recipes or hunting for low calorie vegetarian recipes that don’t taste like cardboard, trust me, this one delivers. Plus, it holds its own next to anything from baked salmon to grilled tofu.
3) Ingredients for Roasted Broccoli and Cauliflower
Broccoli florets: I like to chop them just big enough to hold onto some crunch but not so big that they hog the tray. Trust me, balance is everything.
Cauliflower florets: This veggie gets a bad rap, but roast it and watch the transformation. Crispy, golden, and almost sweet—it’s like the veggie version of a plot twist.
Olive oil: This is what helps everything crisp up in the oven. Don’t skimp here. I go for the good stuff with a grassy kick.
Garlic powder: You can go fresh, but powder keeps it simple and mellow. Plus, no chopping. Bonus.
Smoked paprika: This is the one. The spice that makes people ask, “Wait, what’s in this?” in a good way.
Salt and pepper: A little goes a long way. I like flaky salt and lots of cracked pepper. No shame in seasoning like you mean it.
Lemon juice (optional): I usually squeeze a bit on right before serving. It’s bright and cuts through the richness like a dream.
4) How to Make Roasted Broccoli and Cauliflower
Step 1: Preheat your oven to 425°F. That heat is what makes everything crispy on the edges. Trust me, low and slow is not the vibe here.
Step 2: Line a baking sheet with parchment. Or don’t. Sometimes I like to live on the edge and just oil the pan.
Step 3: Toss the broccoli and cauliflower in olive oil, garlic powder, paprika, salt, and pepper. Get your hands in there. It’s the only way to really coat those florets.
Step 4: Spread everything out in a single layer. If your veggies are too close, they’ll steam, and we’re here for crisp, not soggy.
Step 5: Roast for 25 to 30 minutes, flipping once halfway. You’re looking for charred bits and a little browning. Don’t rush it—this is where the flavor lives.
Step 6: Squeeze a little lemon juice on top if you want that zippy finish. Serve it hot and fresh or let it cool and toss it in a salad later. I’ve done both, no regrets.
5) Tips for Making Roasted Broccoli and Cauliflower
Let’s talk texture. If you want that perfect bite, don’t crowd the pan. Give the veggies some room. If I’ve learned anything from making low carb healthy recipes clean eating style, it’s that airflow is flavor.
If you’re out of smoked paprika, try curry powder or chili flakes. I like to switch it up depending on what I’m serving it with. Spices are where you can make this your own.
For an easy upgrade, sprinkle some grated Parmesan or nutritional yeast before serving. It gives that umami kick without stealing the spotlight from the roasted veggies themselves. Low carb veggie recipes don’t have to be boring, and this is proof.
6) Making Roasted Broccoli and Cauliflower Ahead of Time
I’m all about meals that work harder than I do. This dish holds up great for meal prep. Just roast it up, let it cool, and pop it in the fridge.
I like to use it as a base for bowls—think quinoa, tahini, maybe a soft egg. It’s also a star reheated next to leftover protein or folded into omelets. The possibilities stretch way beyond the side dish game.
Just don’t cover it while it’s hot or you’ll steam out the crisp. That’s the only warning. Otherwise, go wild. It plays well with almost everything in the fridge.
7) Storing Leftover Roasted Broccoli and Cauliflower
Cool everything down before storing. I like glass containers, but anything airtight will do the trick. It stays good for about 3 days, maybe 4 if you’re lucky.
To reheat, toss it in a hot skillet or throw it back in the oven for a few minutes. Don’t microwave it unless you like limp veggies. I mean, no judgment—but why ruin all that effort?
And if it’s feeling a little tired on day three, just toss it with greens and a splash of dressing. Boom—salad. Suddenly those leftovers are brand new again.
8) Try these Side Dish recipes next!
9) Roasted Broccoli and Cauliflower
Roasted Broccoli and Cauliflower – Low Carb Vegetarian Recipes Made Easy
Ingredients
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh lemon juice (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper (or don’t — I’ve lived dangerously too).
- In a large bowl, toss broccoli and cauliflower with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the veggies out on the baking sheet in a single layer. Don’t crowd them unless you want a steam bath instead of that golden crisp.
- Roast for 25–30 minutes, flipping halfway through, until the edges are lightly charred and everything smells like you know what you’re doing.
- Optional but delightful: squeeze a bit of lemon juice on top before serving. Trust me.
10) Nutrition
Serving Size: 1 cup, Calories: 135, Sugar: 2 g, Sodium: 210 mg, Fat: 10 g, Saturated Fat: 1.5 g, Carbohydrates: 9 g, Fiber: 3 g, Protein: 3 g, Cholesterol: 0 mg
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