Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • 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

102 calories; protein 3.4g; carbohydrates 5.5g; fat 8g; cholesterol 2.9mg; sodium 105mg. Full Nutrition
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Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/15/2020
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. Read More