Roasted Broccoli and Cauliflower - Low Carb Vegetarian Recipes Made Easy
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.
Servings: 4 servings
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.