Roasted Cauliflower and Broccoli


If you have given up on trying  to get your kids to eat their vegetables, give this very simple recipe a try and I bet you will never steam your broccoli or cauliflower again!

I have very strong feelings about this recipe, so  I'm going to be brief and to the point:

  •  There are essentially three ingredients.
  •  It's unbelievably delicious.
  •  It's a huge crowd pleaser.
  •  People who don't typically care for cauliflower and broccoli will LOVE it.  (And yes, that includes most small children!)
  •  You'll keep reaching for more, just as you would M & M's.  
  •  It's healthy!


2/3 cup olive oil
2 1/2 pounds combined; cauliflower and broccoli
Sea salt


Serves 4
Preheat the oven to 500 degrees. (Yes, you read that right.  The very high heat is crucial in making this so delicious!)  Cover a baking sheet with foil and evenly pour half the olive oil on it.

Trim the greens and the root off of the cauliflower.  Cut the lower portion of the stalks off the broccoli.  Then cut the cauliflower and broccoli into half-inch slices.  You won't have perfect slices, as many of the flowerets will break into pieces. Fill the baking sheet with the vegetables, placing cauliflower on one half and broccoli on the other.  Drizzle with the remainder of the olive oil and season generously with the salt.  

Roast in the preheated oven until the underside of the vegetables are nicely browned. Please note that the broccoli will be ready earlier than the cauliflower, about 10 minutes for the broccoli and 15 for the cauliflower.  Flip the vegetables over and do the same to the other side, for about the same cooking times.  Ultimately both sides will be beautifully caramelized. Caramelizing is the key; it brings all the natural sugars — and flavor — to the surface.

Roasted Cauliflower & Broccoli 1