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Truffle Parmesan Roasted Cauliflower And Broccoli

Elevate your veggie game with Truffle Parmesan Roasted Cauliflower and Broccoli, a decadent and flavorful side dish! Make it tonight and impress your family and friends!

This Truffle Parmesan Roasted Cauliflower and Broccoli recipe is a game-changer for veggie lovers! The combination of caramelized cauliflower and broccoli, infused with the deep, earthy flavor of truffles and the richness of Parmesan cheese, will elevate your side dish game to new heights.

Ready Time

45 mins


9 servings


  • 1 head of cauliflower, broken into florets
  • 1 head of broccoli, broken into florets
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons unsalted butter
  • 2 truffles, peeled and thinly sliced (or 1 teaspoon truffle oil)
  • Fresh parsley, chopped (optional)


Preheat your oven to 425°F (220°C). Place the cauliflower and broccoli florets in a large bowl.

Drizzle the olive oil over them and sprinkle the Parmesan cheese, salt, black pepper, garlic powder, and onion powder.

Toss until the veggies are evenly coated. Spread the cauliflower and broccoli mixture in a single layer on a large baking sheet lined with parchment paper.

Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and lightly browned.

While the veggies are roasting, melt the unsalted butter in a small saucepan over low heat. Add the sliced truffles (or truffle oil) and let it simmer for 5 minutes, stirring occasionally.

After the veggies have roasted for 25 minutes, remove them from the oven and brush them with the truffle butter.

Return the veggies to the oven and continue roasting for an additional 5-7 minutes, or until they’re nicely glazed. Remove the cauliflower and broccoli from the oven and sprinkle with chopped parsley if desired.

Serve hot and enjoy!


Make sure to not overcrowd your baking sheet, as this can prevent the cauliflower and broccoli from roasting evenly. If needed, divide the mixture into two batches and roast in two separate batches.

If using truffle oil instead of fresh truffles, adjust the amount according to the strength of the oil and your personal taste.

To take this recipe to the next level, try pairing it with a rich and creamy sauce, like a bechamel or a vegan alternative, for a comforting side dish. For a crisper texture, try roasting the cauliflower and broccoli at a higher temperature (450°F/230°C) for a shorter amount of time (15-20 minutes).

Keep an eye on them to prevent burning.

You can prepare the truffle butter ahead of time and store it in an airtight container in the fridge for up to a week. Let it come to room temperature before using.

Feel free to customize the recipe by adding other seasonings or spices to the cauliflower and broccoli mixture, such as paprika or dried thyme, to suit your taste.

Nutrional Value

  • Energy: 220 calories
  • Protein: 5g
  • Fat: 13g
  • Saturated Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 350mg
  • Cholesterol: 20mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 100% of the DV
  • Calcium: 15% of the DV
  • Iron: 10% of the DV
Truffle Parmesan Roasted Cauliflower And Broccoli
Truffle Parmesan Roasted Cauliflower And Broccoli

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