Truffle-Parmesan Roasted Cauliflower and Broccoli recipe

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Ingredients

1 small head cauliflower, trimmed and cut into florets
1 small head broccoli, trimmed and cut into small florets
2 tablespoons olive oil
1 pinch salt and ground black pepper to taste
1 tablespoon truffle-infused olive oil
¼ cup shredded Parmesan cheese

Nutrition Info

101.5 calories
carbohydrate: 5.5 g
cholesterol: 2.9 mg
fat: 8 g
fiber: 2.3 g
protein: 3.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 105 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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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