Description
Unlock the secret to the perfect roasted keto broccoli and cauliflower with this easy, flavorful recipe. Achieve tender-crisp florets with golden, caramelized edges every single time.
Ingredients
- 1 medium head of broccoli, cut into 1-inch florets
- 1 medium head of cauliflower, cut into 1-inch florets
- 2 tbsp extra virgin olive oil (or avocado oil/melted butter)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 tsp onion powder
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (freshly ground, or to taste)
- Optional: 1/4 tsp smoked paprika, pinch of red pepper flakes
- Optional: Shredded Parmesan or cheddar for topping
- Optional: Crumbled crispy bacon for topping
Instructions
- 1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2. Prepare Veggies: Wash and thoroughly dry the broccoli and cauliflower. Cut them into uniform 1-inch florets.
- 3. Season: In a large mixing bowl, combine the florets, olive oil (or chosen fat), minced garlic (or garlic powder), onion powder, sea salt, black pepper, and any optional seasonings. Toss vigorously until all florets are evenly coated.
- 4. Roast: Spread the seasoned florets in a single layer on the prepared baking sheet. Ensure they are not overcrowded. If necessary, use two baking sheets.
- 5. Cook: Roast for 20-30 minutes, flipping the vegetables halfway through, until they are tender-crisp and have beautiful golden-brown, slightly caramelized edges.
- 6. Serve: Remove from the oven. If using, sprinkle with optional Parmesan/cheddar during the last 5 minutes of roasting, or top with crumbled bacon just before serving. Serve hot and enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins