Recipes Side Dishes Whole30

Roasted Broccoli and Cauliflower

I saw a simple recipe for roasted broccoli and sweet potatoes on Dear Crissy a while ago, and when I made it for dinner I was impressed by what a big hit it was with my 3 year old! Since then, I’ve jazzed it up some with our favourite spices and tried roasting a bunch of different vegetables including zucchini, squash, mushrooms, carrots, cauliflower, and potatoes.

Broccoli and cauliflower is hands down my family’s favourite version. Normally cauliflower isn’t one of my preferred vegetables. I find it sort of bland and a little bitter all at the same time. But roasting it brings out an almost creamy sweetness that the whole family loves! Roasted broccoli spears have been nicknamed “trees” in my house and the cauliflower is known as “snow trees”. My 3 year old eats them all up and asks for seconds before even touching the rest of her dinner!

This is such an easy and nutritious side dish I can add to just about any meal. Just cut up your broccoli and cauliflower into bite-size pieces and toss them in a large bowl with olive oil, sea salt, black pepper, garlic powder, dried basil, thyme, and cumin. I’m proud to say I’ve gotten pretty good at tossing the veggies, and I usually only lose one or two pieces that fly out of the bowl. It makes me feel all Master Chef-y! Go ahead and add a little garam masala to the vegetables if you have it – you’ll thank me later! Then toss (or mix with tongs if you’re still practicing your tossing skills) until the broccoli and cauliflower are fairly evenly coated.

Roasted Broccoli and Cauliflower #Recipe | This West Coast Mommy

Spread the vegetables out evenly on a foil-lined pan and pop it in your preheated oven at 375 for about 40 minutes. You’ll know it’s ready by the wonderful nutty aroma, and the edges of the florets will start to brown. Take them out right away if they start to char!

Roasted Broccoli and Cauliflower #Recipe | This West Coast Mommy

Roasted Broccoli and Cauliflower Recipe


  • 2 large heads of broccoli
  • 1/2 medium head of cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garam masala optional


  • Preheat oven to 375 degrees.
  • Cut up broccoli and cauliflower into bite-size pieces and toss in a large bowl with the olive oil, sea salt, black pepper, and spices until evenly coated.
  • Spread vegetables on a foil-lined pan and roast in oven for about 40 minutes. Veggies are done when edges of florets start to brown and curl.


Adapted from Dear Crissy
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  • I have a similar recipe that my family enjoys, but without the seasonings. I’ll have to give this one a try for something different!

    • I love how easy it is to change this up by adding new spices. Ginger, cumin, even a little parmesan make it extra yummy!

  • Yum! I love broccoli and cauliflower, but all of those spices added HAVE to make it taste even better! Usually I steam ours, but I must try to roast it. Looks amazing!
    Thanks again for linking up this week to Delicious Dish Tuesday! Love these recipes you are sharing! (Also, which recipe plug-in do you use? I love it!)

    • Thanks Alesha! I find roasting gives veggies so much more flavour, even without the extra seasoning.

      I’m using Recipe Card. I like I can customize the colours, fonts, appearance, etc., though I wish there were more choices in layout.

  • I love roasting vegetables! Your pictures of this dish are just amazing and have me craving it now πŸ™‚ Thanks so much for linking it up with Delicious Dish Tuesday. I am featuring you this week at Coping with Frugality. I hope you keep linking up your great recipes.

  • I LOVE roasted broccoli; can’t believe I’ve never tried roasting cauliflower as well! Thank you for sharing this with us at Tasty Tuesdays; I just wanted to let you know that this recipe has been featured this week! πŸ™‚

    • It is so very yummy, even for someone who’s not usually that into cauliflower. Thank you for featuring me! There’s a lot of love this week!

  • I plan to make this for Christmas dinner and bring to the family dinner. My daughter has IBS and just can’t handle any dairy, and my sister in law hates anything with soup in the recipe. It was so nice to FINALLY come across a recipe without soup or cheese. So this will satisfy everyones taste preferences. I do plan on adding some parm cheese for flavor and topping with Panko with butter and parm. for a crispy top. Think this is going to be a big hit. I will post with an update afterwards. Happy holidays!

    • Sounds good! We don’t eat wheat/gluten, and several people can’t do dairy either, so the basic form here is great for everyone. If it were just for me, I think the additions you mentioned would be fantastic! Happy Holidays to you too, and I’d love to hear how it turns out.

  • I can hardly wait to make this recipe when the whole family comes over. It will make a welcome change from the calorie laden cheese sauce.

  • I’ve never done this kind of recipe before but I think I’m going to try it because I’ve heard that it tastes great