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.
Serves 6 to 8
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!