Roasted Cauliflower and Asparagus (Whole30)
This roasted cauliflower and asparagus is vegetables are their best! These roasted veggies are fork tender, bursting with flavor, and so tasty. The combination of lemon and garlic elevates the vegetables! This is the perfect side dish for any meal.
Why You’ll Love This Recipe
- These roasted vegetables are incredibly easy to make.
- They are equally healthy and delicious.
- This recipe is easy to follow and straightforward.
- The asparagus and cauliflower pack quite the nutritional punch.
- Add broccoli florets, chopped carrots, cubed butternut squash or Brussels sprouts if desired. Or check out these Sautéed Carrots.
- This recipe is Whole30 approved, Paleo, Low Carb, Gluten Free, Dairy Free, Vegan, and Sugar Free.
- These roasted veggies are great with this Pan Seared Chilean Sea Bass!
What is Aspargus?
Asparagus is a green vegetable that is commonly known for its spears. It has an earthy and natural flavor. This perennial vegetable grows back year after year. This veggie is grown in subtropical or temperate climates.
Asparagus is a very healthy vegetable! It is fat free and sodium free. In addition, this green veggie is packed with folate, vitamin C, vitamin K, vitamin A, and potassium.
This vegetable can be cooked several different ways. These include broiling, boiling, roasting, sautéing and steaming.
What is Cauliflower?
Cauliflower is a versatile vegetable that is in the Mustard family. In most cases, the head of the cauliflower is the only part eaten. Cauliflower looks almost identical to broccoli, but it is white in color.
This white vegetable is high in vitamin C, vitamin K, and contains small amounts of manganese. It is high in both fiber and water, aiding in healthy digestion.
Cauliflower can be steamed, boiled, roasted, sautéed, or broiled. When cooked, it has a mild flavor.
How to Make
First, preheat oven to 425 degrees Fahrenheit. Line a rimmed baking pan with parchment paper.
Cut ends off asparagus. Cut cauliflower into 1 inch florets.
Arrange veggies on baking pan. Toss with olive oil, garlic, sea salt and pepper.
Place veggies in one layer. Garnish with sliced lemon.
Then, bake for 15 minutes. Flip veggies and bake another 10 minutes. Cook until veggies are fork tender.
Finally, remove from oven and serve!
Expert Tips & Tricks
Toss veggies completely with olive oil, garlic, sea salt and pepper. Be sure to coat the veggies completely.
Cook until fork tender! To check this, put fork into veggies. If it easily goes into the veggies, they are done. If the veggies are still firm and the fork does not insert easily, return to oven.
Use fresh veggies for best results. Frozen can be used, but they might not taste as fresh.
What to Serve With
This roasted cauliflower and asparagus goes well with many different meals! Serve alongside chicken, beef, steak, or salmon.
Here are some specific ideas:
Frequently Asked Questions
Yes, always wash cauliflower before roasting.
Roasted cauliflower is great with chicken, beef, steak, and fish.
Yes, cauliflower is healthy.
All veggies are great for roasting! Potatoes, green veggies, peppers, squash, and more are delicious when roasted.
Cut cauliflower into 1 inch florets.
Veggies are done roasting when they are fork tender.
Yes, trim the ends of the asparagus before roasting and eating.
You May Also Like
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! Check out my Ultimate Guide to Whole30 for more recipes and ideas.
Get the Recipe: Roasted Cauliflower and Asparagus (Whole30)
- ½ pound asparagus spears
- 1 large head of cauliflower
- 2 tbsp olive oil
- 1 tbsp minced garlic
- pinch sea salt
- pinch ground pepper
- 1 lemon, sliced
- First, preheat oven to 425 degrees Fahrenheit. Lined a ridged baking pan with parchment paper.
- Slice white ends off asparagus. Cut cauliflower into 1 inch florets.
- Lay veggies on lined baking pan. Drizzle with olive oil and garlic. Sprinkle sea salt and pepper on top. Use your hands to mix everything together.
- Arrange veggies in one even layer. Garnish with sliced lemon.
- Bake for 25 minutes total. After 15 minutes, flip veggies over and continue cooking another 10 minutes. Cook until veggies are fork tender.
- Finally, remove from oven and serve!
- Asparagus size varies greatly. If using thin asparagus, the 25 minute cooking time is great. If using extra thick, add 5 to 10 minutes of baking time.
- Frozen veggies can be used. Thaw to room temperature before arranging on baking pan.
- Cook until veggies are fork tender.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Have you signed up for my free newsletter? You can sign up here to receive healthy meal plans and new recipes!
3 Comments on “Roasted Cauliflower and Asparagus (Whole30)”
425 was a little too toasty for mine, but good otherwise!
Thank you for the feedback, Mira!
This was such a great side dish! The veggies were soft and tender and so flavorful.