High-Protein Mediterranean Roasted Broccoli & Cauliflower Casserole Recipe (30 Minutes, 10 Ingredients) by Elisa Schmitz

Looking for a fresh way to make baked vegetables? Check out this Mediterranean lemon roasted broccoli and cauliflower recipe with panko and Parmesan. It's so easy, nutritious and delicious.

The lemon and spices give this baked vegetable recipe a savory flavor while the panko breadcrumbs and Parmesan cheese give it a crispy texture. And the high-protein recipe comes together in only about 30 minutes.

Photo credit (all photos): Elisa Schmitz

To make this roasted cauliflower and broccoli recipe, you will need cauliflower, broccoli, extra virgin olive oil, oregano, turmeric, onion powder, garlic powder, lemon juice, panko breadcrumbs and Parmesan cheese. While the vegetables bake, read about the health benefits of cauliflower and the health benefits of broccoli and the health benefits of lemon. Did you know that olive oil may help reduce the risk of dementia-related death? It's part of a healthy Mediterranean diet.

Serve this crispy roasted broccoli and cauliflower casserole recipe as a savory side dish with your next dinner. I served the tasty vegetables with slow-cooker adobo lamb and it was a delicious meal!

Cuisine: Mediterranean / American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 4 cups cauliflower florets
• 4 cups broccoli florets
• 3 tablespoons extra virgin olive oil
• 1 teaspoon oregano
• 1/2 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 1/2 tablespoons lemon juice (fresh is best)
• 1/2 cup panko (divided)
• 3/4 cup Parmesan cheese (divided)
• fresh chopped parsley, for garnish (optional)

Here's how to make it:

1. In a large mixing bowl, add the olive oil, oregano, turmeric, onion powder, garlic powder and lemon juice. Whisk to blend. (I like to squeeze my own fresh lemon juice, but you can use bottled in a pinch. You can adjust the spices to suit your tastes.)
   
2. Add the cauliflower and broccoli florets to the bowl. Stir to coat the vegetables in the mixture. Season with salt and pepper, to taste, if desired. (I chopped any large florets in half to ensure the vegetables were around the same size.
   
3. Spread the vegetables evenly into a baking pan or casserole dish that's been sprayed with cooking spray.
   
4. Sprinkle half of the panko and Parmesan cheese over the vegetables. (If you want this dish to be gluten-free, use gluten-free panko.)
   
5. Roast the vegetables at 425 degrees F for 15 minutes. Remove the pan from the oven and toss the vegetables. Sprinkle the remaining panko and Parmesan over the vegetables.
   
6. Put the pan back into the oven and roast for 10 additional minutes or until crispy and golden and cooked through.
   
7. Sprinkle with fresh parsley, if desired, and serve. Store leftovers in an airtight container in the refrigerator and reheat in the oven, for maximum crispiness.
   

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