Truffle Parmesan Roasted Cauliflower and Broccoli
A delicious side dish combining roasted cauliflower and broccoli, drizzled with truffle oil and topped with Parmesan cheese.
Ingredients
- cauliflower (1 small head)
- broccoli (1 small head)
- olive oil (2 tablespoons)
- salt (1 pinch)
- ground black pepper (0 )
- truffle-infused olive oil (1 tablespoon)
- Parmesan cheese (0.25 cup)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss cauliflower, broccoli, 2 tablespoons olive oil, salt, and black pepper together in a large bowl; place in a single layer on the prepared baking sheet. Set the bowl aside.
- Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, about 20 to 23 minutes; transfer to the same bowl. Add 1 tablespoon truffle-infused olive oil; toss. Transfer to a serving platter; sprinkle with Parmesan cheese.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 102
- fat: 8 g
- sats: 2 g
- carbs: 6 g
- fibre: 2 g
- protein: 3 g
- salt: 0.105 g