Name: Truffle-Parmesan Roasted Cauliflower and Broccoli recipe
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

All Recipes Fruits and Vegetables Vegetables Cauliflower Roasted

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

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