Roasted Broccoli and Cauliflower with Cheese

Bettyskitchen's picture

Nov. 16, 2012

Betty demonstrates how to make Roasted Broccoli and Cauliflower with Cheese. This is a terrific side dish for your dinner table.


Fresh broccoli 2 Bunch (200 gm) , rinsed and dried with paper towel
Cauliflower head 1 , rinsed and dried with paper towel
Freshly ground sea salt To Taste
Freshly ground black peppercorn To Taste
Extra virgin olive oil 1/8 Cup (2 tbs) ((or as needed))
Finely grated parmesan cheese 1 Cup (16 tbs) , divided
Finely grated romano cheese 1 Cup (16 tbs) , divided



1. Cut broccoli and cauliflower into florets of equal size. Save stalk for later use.

2. Line a baking pan with foil, and lay equal amount of broccoli and cauliflower on it.

3. Sprinkle sea salt and black peppercorn on it.

4. Drizzle olive oil, and mix to coat well.

5. Preheat oven to 350 degree F.


6. Place the baking pan in oven, and bake for 10 minutes or until crisp and fork tender.

7. Remove the pan from oven and sprinkle 1/2 cup of Romano and ½ cup of Parmesan cheese on top of florets.

8. With a large spoon stir the cheese-topped florets.

9. Spread it evenly in the baking pan.

10. Return the pan to oven, and bake for an additional 5 minutes.

11. Turn the oven to broil and cook for another 1 minute, to crisp some cheese on top.


12. Into a serving bowl transfer the florets. Top it with remaining Romano and Parmesan cheese.


13. Serve roasted broccoli and cauliflower with cheese hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 613Calories from Fat 358

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 1781 mg74.21%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet