Roasted Cauliflower and Broccoli: A Perfectly Seasoned Side Dish

Serving: Serve these roasted cauliflower and broccoli florets as a side dish alongside grilled chicken, steak, or fish. They’re also excellent as a topping for grain bowls or mixed into pasta dishes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.
Variants:

Spicy Version: Add a teaspoon of chili powder or cayenne pepper for an extra kick.
Cheesy Upgrade: Toss the roasted vegetables with shredded cheddar or mozzarella cheese in the last 5 minutes of baking.
Herbaceous Flavor: Mix in fresh herbs like parsley, dill, or chives just before serving for a burst of freshness.
Asian-Inspired: Drizzle with soy sauce or sesame oil before roasting, and sprinkle with sesame seeds for an umami-packed twist.
FAQ:
1. Can I use frozen vegetables?
Yes, but make sure to thaw and pat them dry before roasting to avoid excess moisture, which can prevent crisping.

2. Can I cook these vegetables in the air fryer?
Definitely! Preheat your air fryer to 375°F (190°C) and cook for 12-15 minutes, shaking the basket halfway through.

3. How can I make this recipe vegan?
Simply omit the Parmesan cheese or use a plant-based alternative.

4. What other vegetables can I add?
Carrots, Brussels sprouts, zucchini, or bell peppers are excellent additions to this recipe. Adjust cooking time based on the size and type of vegetables added.

This roasted cauliflower and broccoli recipe is a versatile, healthy, and delicious way to enjoy your veggies. Whether served as a side dish or a stand-alone snack, this dish will elevate any meal with its delightful flavor and crisp texture!