Cruciferous Crumble — AKA, Parmesan Roasted Broccoli and Cauliflower

Today’s Cruciferous Crumble recipe is a deliciously different way to roast up broccoli and cauliflower, as a slightly salty yet simply savory side dish.

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So… Trader Joe’s has a yummy salad called “cruciferous crunch,” and I’ve always liked the name. Today’s roasted veggie side dish is really nothing like their salad at all! But, since it’s cruciferous, and since you get tasty crumbly bits of Parmesan throughout, I’m going with Cruciferous Crumble as the moniker for today’s Parmesan roasted broccoli and cauliflower recipe.

Browned crunchy crumbly cheesy bits are simply the best, and a fun way to jazz up a basic vegetable side. This is a great sheet pan recipe to throw in alongside a main you’re already cooking; I always like to use the oven for dual purposes as much as possible.

Cruciferous Crumble — AKA, Parmesan Roasted Broccoli and Cauliflower

Ingredients

1/2 of a medium head of cauliflower, cut into florets
8 oz broccoli crowns, cut into florets
2 Tbsp olive oil
1/4 cup bread crumbs
1/2 cup shredded Parmesan
1 tsp Italian seasoning
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp seasoned salt
Black pepper, to taste

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray with cooking spray or brush it with olive oil, and chop your broccoli and cauliflower.

Place the broccoli and cauliflower florets in a large bowl. Add oil and toss to coat. Then, add all the other ingredients and toss gently until nicely coated.

Spread the veggies out on your prepared baking sheet. Take any Parmesan mixture that’s left in the bottom of the bowl, and scatter that over the top of the broccoli & cauliflower.

Bake at 425 degrees for 15 minutes, stir, then roast another 10 minutes. Stir to distribute the crunchy Parmesan breading throughout, and serve hot!

Note: Change up the proportions here as desired; this is how much broccoli and cauliflower I had on hand today. I also discarded the stems rather than peeling and using, but you can cut those up as well if your children are less particular than mine.

The crumbly crunchy Parmesan bits make this recipe

Don’t worry that you will end up with these browned crunchy Parmesan bits that are not sticking to the veggies — this is by design! These aren’t breaded veggies, but veggies with an added salty crunch. The crunchy bits mix in at the end, in order to provide a pleasant contrast to the roasted veggies.

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Cruciferous Crumble — AKA, Parmesan Roasted Broccoli and Cauliflower

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Today’s Cruciferous Crumble recipe is a deliciously different way to roast up broccoli and cauliflower, as a slightly salty yet simply savory side dish.

Course Side Dish

Keyword broccoli, cauliflower, side, side dish

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1/2 of a medium head of cauliflower cut into florets
• 8 oz broccoli crowns cut into florets
• 2 Tbsp olive oil
• 1/4 cup bread crumbs
• 1/2 cup shredded Parmesan
• 1 tsp Italian seasoning
• 1 tsp parsley
• 1/2 tsp garlic powder
• 1/2 tsp seasoned salt
• Black pepper to taste

Instructions

• Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray with cooking spray or brush it with olive oil, and chop your broccoli and cauliflower.
• Place the broccoli and cauliflower florets in a large bowl. Add oil and toss to coat. Then, add all the other ingredients and toss gently until nicely coated.
• Spread the veggies out on your prepared baking sheet. Take any Parmesan mixture that’s left in the bottom of the bowl, and scatter that over the top of the broccoli & cauliflower.
• Bake at 425 degrees for 15 minutes, stir, then roast another 10 minutes. 
• Stir to distribute the crunchy Parmesan breading throughout, and serve hot!

Notes

Change up the proportions here as desired; this is how much broccoli and cauliflower I had on hand today. I also discarded the stems rather than peeling and using, but you can cut those up as well if your children are less particular than mine.

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