Roasted Cauliflower and Broccoli

1 large head cauliflower, cut into florets

1 large head broccoli, cut into florets

1-2 garlic cloves, cut in thin slices

¼ cup pine nuts

2-3 TB. olive oil

Dash sea salt and freshly ground pepper

  • Heat oven to 375 degrees.
  • On extra large cookie sheet, lay out vegetables, garlic and pine nuts.
  • Drizzle with olive oil and gently stir to ensure good coverage with oil.
  • Sprinkle with salt and pepper.
  • Roast in oven for 20-30 minutes, flipping at mid-point of cooking time.  Vegetables should be lightly browned and fork-tender.

2 thoughts on “Roasted Cauliflower and Broccoli

  1. Kate, this sounds terrific but alas I don’t think I coul stop at just one floret… I love Cauliflower but it does not love me!

    1. Ah…you found one of my FODMAP-unfriendly recipes that I posted a while ago…I am fortunate to tolerate broccoli and garlic (in reasonable amounts) but yes, this recipe would NOT be suitable on the low FODMAP diet. When I first started my blog, I posted a mix of recipes that I cooked up for my family. But, when I found that 98% of my followers wanted low FODMAP recipes, I moved my blog more in that direction.

Leave a Reply

Your email address will not be published. Required fields are marked *


× five = 25

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>