Roasted Broccoli and Cauliflower with Wine and Cheese is very light, delicious tasting and healthy! Fresh broccoli and cauliflower are roasted together in a bath of white wine, vegetable broth, and extra-virgin olive oil, then topped with panko bread crumbs and grated Parmigiano-Reggiano cheese. This casserole is so surprisingly flavorful, you’ll want to make this vegetable side 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, but it also 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 are hard to resist.
No cream and no extra calories are needed in this one! A platter filled with roasted vegetables like this is perfect!
Broccoli and cauliflower roasted in a bath of wine have become “the new favorite” in our house. It’s become a new favorite to serve when entertaining a dinner party.
It’s so good and simple to make, it comes out perfect every time and it never disappoints.
Roasted Broccoli and Cauliflower with Wine and Cheese always turn out so tender and full-flavored.
Your family and friends will enjoy this vegetable casserole. It’s an Italian-style dish!
A delicious side dish to serve with any roast, chicken, or fish. Try this recipe!
Roasted Broccoli and Cauliflower with Wine and Cheese:
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 F.
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 an 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