Roasted Broccoli And Cauliflower Recipe

I used to struggle to get my family excited about vegetables, but this recipe changed everything. The high-heat roasting creates perfectly tender-crisp florets with crunchy, caramelized edges. Our ultimate roasted broccoli and cauliflower recipe transforms these ordinary vegetables into something special with a quick, creamy, zesty lemon-herb tahini sauce. It’s a healthy side dish that’s ready in under 30 minutes, making it an ideal choice for busy weeknights when you need quick meals that everyone loves.

Ingredients

Here’s what you’ll need to make this delicious roasted broccoli and cauliflower recipe. Note that measurements are provided for both standard US and metric kitchens. The key to this roasted broccoli and cauliflower recipe is a high-quality tahini for the sauce.

• 500 g (1 large head) fresh broccoli florets: Cut into approximately 2.5 cm (1 inch) pieces, ensuring uniform size for even cooking. Use only the florets and tender stems; discard the very thick, woody stalks.
• 500 g (1 medium head) fresh cauliflower florets: Also cut into 2.5 cm (1 inch) pieces, matching the broccoli size. Keep a close eye on the weight to maintain the correct vegetable-to-oil ratio for optimal crispness.
• 60 mL (1/4 cup) extra virgin olive oil: This amount ensures every floret is lightly coated for caramelization, preventing a steaming effect. Use a high-quality olive oil for better flavor, or avocado oil as an alternative with a higher smoke point.
• 5 mL (1 teaspoon) garlic powder: Garlic powder adheres better than fresh minced garlic for roasting, as fresh garlic can burn quickly at high temperatures. This adds a savory depth without overpowering the lemon-herb sauce.
• 5 mL (1 teaspoon) fine sea salt: Fine sea salt distributes evenly across the vegetables and enhances the natural sweetness of the roasting process. Adjust to taste after roasting, as the tahini drizzle contains additional salt.
• 2.5 mL (1/2 teaspoon) freshly ground black pepper: Freshly ground pepper provides a sharper bite than pre-ground pepper. A good amount to start, but add more to preference at the end.
• 60 mL (1/4 cup) tahini: Use high-quality tahini (sesame paste) for the drizzle base; ensure it’s well-stirred before measuring. The tahini should be smooth and creamy; avoid brands that are too bitter or separated.
• 45 mL (3 tablespoons) fresh lemon juice: Freshly squeezed lemon juice is essential for the bright, zesty flavor of the sauce. Do not substitute with bottled lemon juice, as the flavor profile will be significantly weaker.
• 30-60 mL (2-4 tablespoons) cold water: This is gradually added to adjust the sauce consistency to a pourable, creamy texture. The exact amount depends on the thickness of your tahini; start with less and add more slowly.
• 1 small clove garlic, finely minced: Finely mince the fresh garlic for the sauce to infuse flavor without overwhelming. Alternatively, use 1/4 teaspoon garlic powder if you prefer a smoother texture.
• 15 mL (1 tablespoon) fresh parsley, finely chopped, for drizzle: Adds a fresh, herbaceous note directly into the sauce. Substitute with fresh cilantro if you prefer a different flavor profile.
• 15 mL (1 tablespoon) fresh parsley, finely chopped, for garnish: Used for a final visual appeal and fresh burst of flavor. Keep separate from the parsley used in the sauce to maintain a vibrant color for garnishing.
• 2.5 mL (1/2 teaspoon) finely grated lemon zest, for garnish: Adds a powerful aromatic burst of lemon oil when sprinkled fresh on the hot vegetables. Use a microplane grater for fine zest without the bitter white pith.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to make this delicious roasted broccoli and cauliflower recipe step-by-step.

1. Prep the Oven and Pan: Preheat your oven to 200°C (400°F). Line a large, heavy-duty baking sheet with parchment paper for easy cleanup and to prevent sticking. Ensure the oven reaches full temperature before adding the vegetables.
2. Season the Vegetables: In a large mixing bowl, combine the broccoli and cauliflower florets. Drizzle with the 60 mL (1/4 cup) olive oil, then sprinkle evenly with the garlic powder, 5 mL (1 teaspoon) salt, and 2.5 mL (1/2 teaspoon) black pepper. Toss thoroughly with your hands until every piece is coated in the oil and seasonings.
3. Spread for Roasting: Spread the seasoned vegetables onto the prepared baking sheet in a single layer. It is crucial not to overcrowd the pan; leave space between florets to allow moisture to escape and promote browning rather than steaming. If necessary, use a second baking sheet to achieve a single layer. If your pan is too full, the vegetables will steam instead of roast, resulting in a soggy texture rather than crispy edges.
4. Roast to Perfection: Roast for 20-25 minutes, or until the vegetables are tender-crisp and have nicely caramelized, slightly charred edges. Halfway through cooking (around 10-12 minutes), use a spatula to flip the vegetables for even browning. Check for doneness by piercing a floret with a fork; it should be firm but easily pierced.
5. Prepare the Tahini Drizzle: While the vegetables are roasting, prepare the sauce in a small bowl. Whisk together the tahini, fresh lemon juice, minced garlic, and 15 mL (1 tablespoon) chopped fresh parsley. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the sauce is smooth and reaches a pourable, creamy consistency. Season with a pinch of salt and black pepper to taste.
6. Finish and Serve: Carefully remove the hot roasted broccoli and cauliflower from the oven. Arrange the hot roasted florets on a serving platter or shallow bowl. Generously drizzle the creamy tahini sauce across the vegetables and garnish immediately with the remaining 15 mL (1 tablespoon) chopped fresh parsley and finely grated lemon zest.

This method for roasted broccoli and cauliflower is a staple in my kitchen, providing quick meals for busy weeknights, often served with grilled chicken or fish for a healthy dinner. The roasted broccoli and cauliflower recipe with tahini drizzle is a family favorite and perfect for easy entertaining.

Tips for Perfectly Roasted Vegetables Every Time

Achieving perfectly crisp edges instead of soggy vegetables requires a few simple techniques. When making this roasted broccoli and cauliflower recipe, these tips ensure consistent caramelization and a delicious, tender-crisp texture every time.

• Don’t Crowd the Pan: This is the single most important rule for achieving crispy edges instead of soggy vegetables. Spread the florets in a single layer with a little space between each piece to allow moisture to escape and promote browning. If necessary, use two baking sheets.
• Use High Heat: Roasting at 400°F (200°C) allows the natural sugars in the vegetables to caramelize quickly. Lower temperatures (below 375°F) tend to steam the vegetables rather than char them.
• Cut Uniformly: Ensure all pieces of broccoli and cauliflower are roughly the same size (1 inch) so they cook evenly in the same amount of time. If you have some pieces that are significantly smaller, they will burn before the larger ones are tender.
• Flip Halfway: Turning the vegetables once allows both sides to get contact with the hot pan, promoting consistent browning and preventing sticking.

Ways to Customize This Roasted Vegetable Recipe

This recipe for roasted broccoli and cauliflower serves as a versatile template for many easy dinner ideas. It’s easy to adjust the flavor profile to match your main course or dietary needs.

• Add Extra Spices: For a spicy kick, add a pinch of cayenne pepper, red pepper flakes, or a teaspoon of smoked paprika to the vegetables before roasting.
• Swap Vegetables: This roasting method works well for other firm vegetables like Brussels sprouts, carrots, or green beans. Adjust the roasting time slightly for harder vegetables like carrots, adding them a few minutes earlier than the broccoli and cauliflower.
• Make it Cheesy: For a comfort-food twist, sprinkle Parmesan cheese or nutritional yeast (for a dairy-free option) over the vegetables during the last 5 minutes of roasting.
• Different Sauces: If tahini isn’t your preference, this recipe pairs beautifully with a simple balsamic glaze or a honey mustard sauce.

Make-Ahead Tips and Serving Suggestions

This dish is great for meal prep recipes and healthy eating. It holds up well when prepped ahead, making it ideal for busy families looking for quick meals.

• Meal Prepping Vegetables: Chop the broccoli and cauliflower florets in advance and store them in an airtight container in the fridge for up to 3 days.
• Prep the Sauce Ahead: The lemon-tahini drizzle can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Whisk it to refresh before serving.
• Reheating: Reheat leftovers in a single layer in a 350°F oven for 10-15 minutes to retain crispness, or microwave for 1-2 minutes for a quick warm-up. I like to reheat them in my air fryer for about 3 minutes to bring back the crisp edges without heating up the entire oven.
• Serving Ideas: This side dish pairs perfectly with roasted chicken, baked salmon, or even as a base for a grain bowl with quinoa and chickpeas.

FAQs

Can I use frozen vegetables for this recipe?

No, frozen vegetables release too much moisture during roasting, resulting in a soggy texture. The high water content prevents caramelization. Use fresh florets for crispy edges, or steam frozen vegetables before serving separately from the roasted components.

Why did my vegetables steam instead of roast?

The most common cause is overcrowding the baking sheet. Ensure a single layer so moisture can evaporate quickly from the surface. Also, make sure your oven reaches full temperature before adding the vegetables.

Is this recipe good for meal prepping?

Yes, this roasted broccoli and cauliflower recipe holds up well for meal prep. Store the roasted vegetables and sauce separately. Reheat the vegetables in the oven or air fryer to retain crispness.

How do I fix a tahini drizzle that is too thick?

Tahini consistency varies greatly between brands. If your sauce is too thick, slowly whisk in small amounts of cold water (1 teaspoon at a time) until you reach the desired pourable consistency.

Can I make this sauce dairy-free or vegan?

Yes, the tahini drizzle is naturally dairy-free and vegan. It’s a great choice for various dietary preferences, including low-carb meals, as tahini is rich in healthy fats and protein.

What if my tahini sauce tastes bitter?

Bitterness can occur if you use low-quality tahini or if the sesame seeds were roasted too high. Try adding a small amount (1/2 teaspoon) of honey or maple syrup to help balance out the bitterness and enhance the flavor.

How long can I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. While they will soften slightly overnight, reheating them in the oven will restore some of the initial crispness.

Conclusion

This quick and simple roasted broccoli and cauliflower recipe proves that healthy eating doesn’t have to be boring. The combination of perfectly roasted vegetables and a zesty tahini drizzle creates a vibrant, flavorful side dish that families love. Save this recipe for your next weeknight meal or holiday gathering; it’s a guaranteed crowd-pleaser for healthy eating.

Print