Casseroles/ Vegetable Sides/ Vegetarian Recipes

Roasted Broccoli and Cauliflower with Wine and Cheese

Roasted Broccoli and Cauliflower with Wine and Cheese by 2sistersrecipes.com

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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, and topped with panko bread crumbs and grated cheese.   This casserole is so surprisingly flavorful, you’ll want to keep this vegetable casserole on rotation.  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!

 

 

 

Roasted Broccoli and Cauliflower with Wine and Cheese by 2sistersrecipes.com
 
 
 
 

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!

Broccoli and cauliflower roasted in a bath of wine have become “the new favorite” in our house.  It’s a popular dish 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.

A delicious side dish to serve with any roast, chicken, or fish.  Try this recipe! 

Enjoy!

 

 

 

*Full recipe card below!

Ingredients for 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

Directions:

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

3.  Scatter chunks of broccoli and cauliflower in one single layer.  Next, scatter on top with garlic powder, salt, and pepper.  Drizzle on top with the remaining 3 tablespoons of olive oil.

4.  Bake, uncovered for 15 minutes.

 

 

Raw broccoli and cauliflower is scattered in a large baking pan. by 2sistersrecipes.com
 
 

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

6.  Finally, 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

 

 

In a large roasting pan showing the broccoli and cauliflower. by 2sistersrecipes.com

 


Yield: 6 to 8

Roasted Broccoli and Cauliflower with Wine and Cheese

Roasted Broccoli and Cauliflower with Wine and Cheese

Light, simple and delicious, this casserole for Roasted Broccoli and Cauliflower is so surprisingly flavorful, you'll want to make this healthy side over and over again. It's THAT good! And Healthy too!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees
  2. In a large roasting pan, drizzle 2 tablespoons of extra-virgin olive oil on the bottom of the pan.
  3. Scatter chunks of broccoli and cauliflower in one single layer.
  4. Scatter on top with garlic powder, salt, and pepper.
  5. Drizzle on top with the remaining 3 tablespoons of olive oil.
  6. Bake, uncovered for 15 minutes.
  7. Carefully pull out the pan and add vegetable broth and wine.
  8. Gently shake the pan for the liquid to spread on the bottom evenly.
  9. Scatter on top with grated cheese, and then with panko crumbs.
  10. 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.
  11. Serve warm.
  12. Serves 6 to 8

Looking for more vegetable casseroles?  Try these:

 

 

       …Thanks for PINNING!!

Roasted Broccoli & Cauliflower with Wine and Cheese by 2sistersrecipes.com

 

That’s it friends!  Come along and cook with us!  Have you tried this casserole recipe?  Please let us know and leave a comment below with a star rating –  we’d greatly appreciate it.  Have fun and snap a photo and share it on Pinterest; be sure to tag or hashtag us.  

Oh, and let’s be friends…  Sign up for 2 Sisters Recipes Weekly Newsletter and never miss a recipe.  Get our recipes every time we post a new recipe, plus reminders of great older ones too!

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 Happy Cooking!   ๐Ÿ™‚ 

Thanks for stopping by!  

 xo Anna and Liz

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12 Comments

  • 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….

  • 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
    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
    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
    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
    [email protected] 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
    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

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