This simple dish of cauliflower and broccoli florets is an excellent go-to side dish that pairs well with anything. The best thing about these vegetables is that they are always available. Most of you probably have them on your weekly grocery list and in your refrigerators.

Cauliflower is not a veggie that many people love. If you are doing a thumbs-down, maybe I can change your mind. This is not the same cauliflower your mother encouraged you to eat. This cauliflower is seasoned and roasted to perfection.

When roasted separately, these veggies are amazing, but when they collaborate, they are delectable. The lemon zest and juice give it a nice “bite” while the garlic and red pepper flakes give a “kick” of spice. It is perfect for a quick weeknight meal, yet sophisticated enough for company.  The ingredients in this recipe can be used on any roasted vegetable. They are always my choice when I am in need of a quick side dish.

This recipe will serve 6-8 people who will learn to love cauliflower and broccoli in a whole new wonderful way!

Ingredients for Roasted Cauliflower and Broccoli

1 small head of cauliflower, cut into florets
2 large stalks of broccoli, cut into florets
2 cloves of garlic, chopped
Zest of 1 lemon
Juice of 1/2 lemon
1/2-1 tsp. red pepper flakes
2 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 450.

Place cauliflower and broccoli into a large mixing bowl.

Toss in the olive oil, lemon zest and juice, red pepper flakes, salt and pepper. Mix thoroughly.

Place into a 9 by 13 inch baking dish (or aluminum pan) .

Bake, uncovered, for 25-30 minutes or until you see the tops of the florets turning brown.

Serve hot.

It’s that simple!