Ingredients:

  • 1 lb (450g) Broccoli, cut into florets
  • 1 lb (450g) Cauliflower, cut into florets
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 4 cloves fresh Garlic, minced
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup (60 g) Parmesan Cheese, finely grated

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, sturdy rimmed baking sheet with parchment paper.
  2. Ensure the broccoli and cauliflower florets are thoroughly washed and completely patted dry. Cut the florets into uniform, bite-sized pieces.
  3. In a large mixing bowl, combine the dried florets with olive oil, minced garlic, salt, and pepper. Toss vigorously until every piece is evenly coated.
  4. Arrange the seasoned vegetables on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Use two pans if necessary to prevent steaming.
  5. Roast for 10 minutes. Remove the pan, gently toss the vegetables to redistribute them, and return to the oven for another 8–10 minutes.
  6. When the vegetables are starting to achieve deep golden brown edges (after approximately 18–20 minutes total), remove the pan and sprinkle the grated Parmesan evenly over the florets.
  7. Return to the oven for a final 3–5 minutes, or until the cheese is melted, bubbly, and lightly golden.
  8. Taste and adjust seasoning if needed before immediately transferring to a serving platter.