Bacon Parmesan Roasted Cauliflower and Broccoli

Bacon Parmesan Roasted Cauliflower and Broccoli Recipe is the solid easy good vegetable side dish – tons of caramelized broccoli and cauliflower bursting with bacon and parmesan flavor for vegetables the family will actually BEG to eat!

This easy oven roasted broccoli and cauliflower recipe is bursting with bacon and parmesan flavor, as well as tons of roasted garlic and rich, buttery vegetable flavors. It's great alongside steak, fish, chicken, or pork – and suited to a dinner party, BBQ, picnic, or a busy weeknight dinner.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Rich Bacon Parmesan Roasted Cauliflower and Broccoli

Packed with nutrients, easy to adapt to any cuisine, and incredibly budget friendly – this simple roasted vegetable dish is loaded with flavor, simple enough to toss in the oven (you need to crisp some bacon and then throw the rest of the ingredients in a pan and chuck it all in to cook) – making this one pot bacon parmesan roasted broccoli and cauliflower dish an easy side dish that is so good even picky kids will ask for it again and again.

Cheesy Broccoli and Cauliflower Ingredients

First assemble the following ingredients:

• Bacon (3 slices) – Bacon adds a rich, smoky flavor and crispy texture that perfectly complements the roasted vegetables.
• Garlic (¼ cup) – Fresh garlic infuses the dish with a bold, savory depth that enhances every bite.
• Broccoli (1 crown) – Broccoli becomes tender and slightly caramelized when roasted, adding hearty texture and earthy flavor.
• Cauliflower (1 crown) – Cauliflower roasts beautifully, developing a nutty sweetness that pairs well with the seasonings and cheese.
• Lemon juice (2 tbsp) – Lemon juice brightens the dish with a fresh, tangy flavor that balances the richness of the bacon and parmesan.
• Olive oil (2 tbsp) – Olive oil helps the vegetables roast evenly while adding a subtle richness and promoting golden-brown caramelization.
• Celtic sea salt (1 tsp) – Celtic sea salt enhances the natural flavors of the vegetables and brings all the ingredients together.
• Italian herb blend (1 tbsp) – An Italian herb blend adds aromatic notes of herbs like oregano, basil, and thyme for classic Mediterranean flavor.
• Pepper (1 tsp) – Freshly ground pepper provides a mild heat and savory spice that complements the roasted vegetables.
• Grated parmesan cheese (¼ cup) – Parmesan cheese adds a salty, nutty finish that melts into the vegetables and creates irresistible flavor.

Steps to Make Roasted Parmesan Broccoli Cauliflower

Once you have assembled the ingredients, use this method.

Cook Bacon. In large, heavy pan, lightly brown diced strips of bacon. Remove bacon from pan when lightly browned, set aside. Remove much of the bacon grease from the pan (a little is solid – but you don't want too much- enough to glisten across the bottom of the pan, but not enough to pool up.)

Florets. Add broccoli, cauliflower, and garlic to pan. Drizzle with lemon juice, olive oil, salt and pepper, and herbs – toss well to coat evenly.

Bake. Preheat oven to 425 degrees. Place in oven and roast for 30 minutes – until vegetables have started to brown and have reduced in size by about a third.

Add Cheese. Add bacon to pan, and sprinkle vegetables with parmesan. Roast for another 5-10 minutes, until parmesan is golden and vegetables have browned bits and are tender to the touch – but aren't too soft. For softer vegetables, add 10 minutes oven time before adding bacon and parmesan. Remove from oven and serve immediately.

Kitchen notes

Bake Broccoli Quickly at High Heat. Since broccoli has a unique, looser structure compared with cauliflower (and the water content is a bit different), it holds up a lot better to heat and doesn't get mushy right away – but if you love broccoli with a bit of bite (instead of a mushy lump), it's best to cook it quickly at high heat.

Don't overcook the broccoli or cook it too slowly. We are sure you've tried a broccoli dish from a slow cooker that didn't have a ton of texture – the crunchy texture is fabulous for roasted broccoli in the oven – and gives the broccoli a deep, rich buttery flavor you won't get without the oven's high heat.

Let it Brown. Slightly browned broccoli crowns fresh from roasting in the oven are PACKED with flavor – let the broccoli brown and crisp, even if it's only on one side.

Stir the dish less. don't worry too much about flipping the broccoli over, as it's more important to us to develop a deep caramelization from the vegetables for the best flavor.

Other Side Dishes you will love

Try our favorites other sides like: 10 Minute Broccolini Recipesolid Sauteed MushroomsPan Roasted Butter CarrotsPan Fried Brussels Sprouts with GheeBacon and Broccoli Charred Saladand Roasted Cauliflower with Cilantro Cashew Pesto.

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Bacon Parmesan Roasted Broccoli and Cauliflower FAQs

Can we make bacon parmesan roasted cauliflower and broccoli ahead of time?

Yes, you can prep the vegetables and seasonings up to a day in advance. Store everything separately in the refrigerator and roast before serving for the best texture and flavor.

How do we keep roasted broccoli and cauliflower from becoming soggy?

Make sure the vegetables are thoroughly dried after washing and spread them in a single layer on the baking sheet. Overcrowding the pan can cause the vegetables to steam instead of roast.

Can we use frozen broccoli and cauliflower?

Yes, but fresh vegetables provide the best texture. If using frozen vegetables, thaw and drain them well before roasting to remove excess moisture.

What can we substitute for parmesan cheese?

Pecorino Romano, Asiago, or a dairy-free parmesan alternative can be used as a substitute while still providing a savory, cheesy flavor.

Ingredients

• 3 slices bacon, diced
• ¼ cup garlic, diced
• 1 crown broccoli
• 1 crown cauliflower
• 2 tbsp lemon juice, fresh squeezed
• 2 tbsp olive oil
• 1 tsp celtic sea salt
• 1 tbsp italian herb blend
• 1 tsp pepper, fresh cracked
• ¼ cup grated parmesan cheese

Method

1. Preheat oven to 425 degrees.
2. In large, heavy pan, lightly brown diced strips of bacon.
3. Remove bacon from pan when lightly browned, set aside.
4. Remove much of the bacon grease from the pan (a little is solid – but you don't want too much- enough to glisten across the bottom of the pan, but not enough to pool up.)
5. Add broccoli, cauliflower, and garlic to pan.
6. Drizzle with lemon juice, olive oil, salt and pepper, and herbs – toss well to coat evenly.
7. Place in oven and roast for 30 minutes – until vegetables have started to brown and have reduced in size by about a third.
8. Add bacon to pan, and sprinkle vegetables with parmesan.
9. Roast for another 5-10 minutes, until parmesan is golden and vegetables have browned bits and are tender to the touch – but aren't too soft. For softer vegetables, add 10 minutes oven time before adding bacon and parmesan.
10. Remove from oven and serve immediately.