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Truffle-Parmesan Roasted Cauliflower and Broccoli

Rated as 4.33 out of 5 Stars

"Rich and earthy truffle combines with salty and nutty Parmesan to make this roasted cauliflower and broccoli side dish bursting with flavor using minimal ingredients."
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30 m servings 101
Original recipe yields 6 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
  3. Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.


  • Cook's Note:
  • One small head of cauliflower and one small head of broccoli will yield about 2 cups florets each.

Nutrition Facts

Per Serving: 101 calories; 8 5.5 3.4 3 105 Full nutrition

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I followed the recipe and found this to be just okay. It was bland even with the truffle-infused EVOO. If I make this again, I will add something to give it more flavor.