PhotoRecipe: Roasted Cauliflower & Broccoli

Dear Friends & Readers,

this is not your average, boring, ” green stuff” vegetarian dish. I always have a bag of cauliflower or broccoli florets in the freezer because that is my last resort when I really have no time or patience to concoct a side dish or a vegetarian option.  Since I started following #meatlessmonday I began to experiment with different techniques to cook vegetables.  Oven Roasting vegetables has become by far my favorite technique: (i) it is easy to clean up because you use a baking sheet lined with parchment paper; (ii) it doesn’t take room on your stovetop because you dry roast in the oven; (iii) you can use frozen vegetables just off the freezer no thawing needed; (iv) you can season with a variety of herbs and spices.


I just gave you 4 reasons to love this technique but I purposefully omitted the most important one: Oven Roasting vegetables creates a caramelized, crunchy on the inside chewy on the outside texture that is to die for. Try it once and you shall see! I usually make a large batch and freeze the leftovers. I find that the left overs work great in salads and quinoa/rice dishes as a garnish.


  • 1 bag of frozen cauliflower florets
  • 1 bag of frozen broccoli florets
  • 1 tbsp of canola or grape seed oil
  • 1 tsp of kosher salt
  • 1 tsp of your favorite spice mix or seasoning (in my case Italian Seasoning or Herbs de Provence)

Preheat the oven at 400F. Line a baking sheet with parchment paper.  Place the frozen vegetables on the parchment paper and coat evenly with oil, salt and spices/herbs.  Place in the oven for 30 to 40 minutes.  Keep an eye on the vegetables as they cook and make sure to turn them at least once so they get and even caramelization.

You can also serve them with my secret weapon, the Sicilian Crunch for more flavor and texture.