Roasted cauliflower and asparagus with parmesan cheese, garlic and lemon is the super simple veggie side dish you didn’t know you needed. It’s low carb, gluten free and comes together on one baking sheet.
Are you looking for an easy side dish with cauliflower florets and asparagus? Here’s an easy recipe for roasted vegetables that you will love. Combine asparagus, cauliflower, lemon juice, garlic, olive oil and parmesan cheese with a few extra seasonings. It’s so easy to make on a baking sheet, and is ready in no time.
Who knew roasted asparagus and cauliflower would be something that you want to eat? This easy side of roasted veggies will have even picky eaters begging for seconds. Meal planning is even easier with this this roasted cauliflower and asparagus with parmesan cheese.
Feel free to hit the jump to recipe button if you’re ready to get cooking. Be sure to read through the post where we share helpful tips and tricks, substitutions and more. If you have questions, we likely answered most of them in the body of the text.
Here’s What We Used For This Roasted Cauliflower and Asparagus with Parmesan Cheese:
The Main Components:
- Cauliflower florets – We will roast the cauliflower in large (ish) pieces, and try to maximize their contact with the pan. This helps the cauliflower brown up a bit, and it’s super tasty. You can cut up your own head of cauliflower, or buy it pre-chopped.
- Fresh asparagus – Another key component of this simple side of course. You will just want to rinse them off, and make sure to cut off the woody ends. We will also cut the asparagus stalks into a few pieces.
- Olive oil – To toss the vegetables in before putting them in the oven.
- Salt and pepper – Of course these veggies are seasoned with salt and pepper. They’re essential, definitely. Just season to taste. We prefer kosher salt and fresh cracked or course black pepper.
- Parmesan cheese – Last but most certainly not least, the cheese! Parmesan cheese adds a whole new layer of seasoning and flavor. Again, we add this near the end so it doesn’t burn at the high heat.
- Unsalted butter – The butter is technically optional. We add this in toward the end of roasting to avoid burning and it really brings this dish together. Butter always makes things so creamy and delicious! You could substitute for more olive oil if you prefer.
- Minced garlic – We add this at the same time as the butter to avoid burning it. We really can’t think of many things in life that we enjoy MORE than fresh garlic. If you don’t have fresh garlic, you could use garlic powder instead.
- Lemon juice and zest – As usual, fresh is best, with the lemon juice. This added zing of acidity and flavor is such a simple way to really bring these vegetables up.
- Italian seasoning – You can make your own or use store bought. Keep reading for our super simple Italian seasoning blend recipe below!
How To Avoid Mushy Cauliflower:
Your cauliflower could be mushy for a few reasons. If previously frozen, it will release a lot of moisture when it cooks. We recommend preparing it according to the package and draining away the excess water before adding it to your roasting pan. One way of doing this quickly and easily is in the microwave.
Overcrowding the baking sheet will also add too much moisture, making the cauliflower mushy. To help the cauliflower get crispy and golden brown, you want to ensure contact with the pan as much as possible. This helps the cauliflower caramelize. Caramelization equals flavor!
If you do end up roasting frozen cauliflower, there are a few things you can do. Turn up the heat on the oven, coat it in lots of oil, and mix the vegetables halfway through. All of these tips will help ensure the crispiest bits of cauliflower possible.
What Are The Health Benefits of Asparagus?
Asparagus is very low in calories, as well as a great source of nutrients. You will find high levels of fiber, folate, and Vitamins A, C and K in asparagus.
Asparagus is great for a low carb lifestyle or keto diet because it’s very low in carbs. For 100 grams of asparagus, it’s only 20 calories, 3.9g total carbs, 1.9g sugar, and 2.1g fiber. So, for 100g of asparagus, you’re looking at only 1.8g net carbs.
How To Make Your Own Italian Seasoning Blend For This Roasted Cauliflower and Asparagus:
For this recipe we love making our own Italian seasoning blend. Of course you can use store-bought, if you prefer. It’s so easy and cost effective to make your own Italian Seasoning blend at home. The best part is you can always just add a bit more of your favorite herbs to ensure it fits your tastes.
Here’s how we fix ours up:
- 2 tbsp dried oregano
- The following four dried herbs all use 1 tbsp + 1 tsp, or 4 tsp each: marjoram, dried thyme, basil, and dried rosemary
- 1 tbsp sage
*Makes 24 teaspoons or 4 tablespoons. Store in a cool, dry place for up to 6 months.
Here’s Some More Recipes To Try:
- Low Carb “Potato” Leek Kale Soup
- Asparagus with Lemon, Dill and Goat Cheese
- Low Carb Chunky Vegan Vegetable Soup
- Cabbage and Herb Salad
- Keto Candied Butternut Squash
- Green Beans with Garlic and Lemon
Want to learn more about using and caring for your Lodge Cast Iron cookware? Check out our helpful guide with a video!
Tools We Used For This Recipe:
- Lodge Cast Iron Baking Sheet or Regular Baking Sheet + Parchment
- Measuring Spoons
- Measuring Cup
- Sharp Chef’s Knife & Chopping Block
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How to Make This Roasted Cauliflower and Asparagus with Parmesan Cheese:
Preheat your oven to 425°F. Add most ingredients to a bowl except for the butter, garlic and parmesan cheese. Toss to combine until everything is well coated.
Add to your baking sheet in an even layer. If adding to a regular baking sheet, make sure it’s lined with parchment. We are using our Lodge Cast Iron baking sheet from their bakeware line, so it doesn’t need parchment!
Roast for 20 minutes, then remove from the oven, add the parmesan cheese, butter and garlic and toss to combine again. Return to the oven and roast for an additional 10 minutes. Then, broil on high for 3-5 mins until parmesan is crispy and brown.
Garnish with lemon slices, fresh cracked black pepper, and more parmesan if desired.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until Next Time,
Briana & Chamere
Roasted Cauliflower and Asparagus with Parmesan Cheese
- 1 head cauliflower, chopped into florets
- 1 lb asparagus, ends trimmed and cut into pieces
- 2 tbsp extra virgin olive oil
- 1 whole lemon, juice and zest
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 oz parmesan cheese, shredded
- Garnish with more lemon and parmesan cheese (optional)
- Preheat your oven to 425°F. Add most ingredients to a bowl except for the butter, garlic and parmesan cheese. Toss to combine until everything is well coated. Add to your baking sheet in an even layer.
- Roast for 20 minutes, then remove from the oven, add the parmesan cheese, butter and garlic and toss to combine again. Return to the oven and roast for an additional 10 minutes. Then, broil on high for 3-5 mins until parmesan is crispy and brown.
- Garnish with parmesan cheese, lemon and salt and pepper if desired.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.