Casseroles/ Vegetable Sides/ Vegetarian Recipes

Roasted Broccoli and Cauliflower with Wine and Cheese

Broccoli and cauliflower roasted together in a basin of white wine, vegetable broth,  and extra-virgin olive oil, then topped with panko bread crumbs and grated Parmigiano-Reggiano cheese is far from boring.  In fact, it’s so flavorful, you’ll want to make it this way over and over again. 
It’s THAT good!

We love roasting these two vegetables together this way.  It’s not only a no-fuss recipe, it makes a large-size platter to serve as a wonderful side dish for family and friends.

The Parmesan cheese along with the white wine is what truly gives this dish the wonderful aromatic Italian flavors that’s hard to resist.  A platter filled with roasted vegetables like this is like a spin on a casserole without all the cream and extra calories added.

Broccoli and cauliflower roasted in a basin of wine has become “the new favorite” in our house.  We love making this side dish when entertaining a dinner party.  It’s so good and simple to make, it comes out perfect every time.  Never disappoints.

So delicious, it was the first platter that disappeared at the our table during a dinner party.  The vegetables turn out so tender and full-flavored,  I added some panko breadcrumbs on top to give them a nice mild crunch.  But, you should omit them if you need this dish to be gluten-free.

If your cooking for Easter or Passover, this dish is perfect to serve with any roast. You can even roast them at the same time you’re roasting the meat.  Enjoy!

Have a beautiful day! And, thanks for stopping by!
                              


 Parmesan Crusted Broccoli and Cauliflower

  • 1 head of broccoli, cleaned, large stems peeled and cut
  • 1 head of cauliflower, cord and rinsed
  • 5 Tbsp. extra-virgin olive oil – divided
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs

Preheat oven to 400 degrees
In a large roasting pan, drizzle 2 tablespoons of extra-virgin olive oil on the bottom of the pan.

Scatter chunks of broccoli and cauliflower in one single layer.
Scatter on top with garlic powder, salt and pepper.
Drizzle on top with the remaining 3 tablespoons of olive oil.
Bake, uncovered for 15 minutes.

Carefully pull out the pan and add vegetable broth and wine.
Gently shake the pan for the liquid to spread on the bottom evenly.
Scatter on top with grated cheese, and then with panko crumbs.

Bake, uncovered for additional 15 to 20 minutes, until the vegetables are golden and tender with the fork.  Remove from oven and transfer to a serving platter.
Serve warm.

Serves 6 to 8

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Last week, I took a trip back up to New York to visit for a few days, then a weekend trip to Seabrook Island with friends.  I hope to get these photos edited soon to show them hopefully by next week.  Thanks again for stopping by!



 

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12 Comments

  • Reply
    Tricia @ Saving room for dessert
    April 2, 2014 at 4:08 pm

    Oh I can't wait to see your vacation photos. I have some I hope to finish editing tonight and post tomorrow. But we'll see. We roast broccoli and cauliflower all the time but I have never thought to try this. I can't wait! Printing it now – thanks for this lovely recipe I bet it is fantastic.

    • Reply
      annaliz
      April 5, 2014 at 2:48 am

      Hi Tricia, I hear you! Me too, we hope to get them done soon so we can post them next week.
      Have a great weekend!! xxoo

  • Reply
    Abbe@This is How I Cook
    April 2, 2014 at 11:14 pm

    I love roasted veggies and with the addition of wine and cheese, these must be delicious! Love the simplicity!

    • Reply
      annaliz
      April 5, 2014 at 2:46 am

      Thanks Abbe! Have a great weekend!

  • Reply
    Spicie Foodie
    April 3, 2014 at 12:54 am

    You had me at wine!:) What a unique idea and one that sounds delicious too. Pinning to try soon!

    • Reply
      annaliz
      April 5, 2014 at 2:43 am

      Hi Nancy! Welcome to our site! It's so nice to meet you! Thank you for leaving a lovely comment, we hope you'll be back soon. Have a great weekend! xxoo Anna and Liz

  • Reply
    Dan from Platter Talk
    April 3, 2014 at 5:49 pm

    WOW! What a great (and unique) combination for fantastic looking dish. Love this idea!

  • Reply
    nicole nadel
    April 3, 2014 at 7:59 pm

    This looks amazing! Will definitely try it!!

    • Reply
      annaliz
      April 5, 2014 at 2:44 am

      Thanks Nicole!! Un Bacione xxoo

  • Reply
    Joanne
    April 4, 2014 at 11:10 am

    I normally just roast my veggies plain, but this is a perfect way to spruce them up a bit!

  • Reply
    SavoringTime in the Kitchen
    April 4, 2014 at 9:19 pm

    Mmmmm! This would actually taste good with those chicken cutlets too.

    • Reply
      annaliz
      April 5, 2014 at 2:45 am

      Thank you Sue! I think you're right…..lol….

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