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Roasted cauliflower and asparagus with lemon on baking pan

Get the Recipe: Roasted Cauliflower and Asparagus (Whole30)

This roasted cauliflower and asparagus is such an easy, healthy and delicious side dish! These veggies are cooked until they are tender and bursting with flavor. Add them to any meal for instant flavor!
5 from 1 vote


  • 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.
Calories: 120kcal, Carbohydrates: 13g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 45mg, Potassium: 590mg, Fiber: 5g, Sugar: 5g, Vitamin A: 435IU, Vitamin C: 87mg, Calcium: 56mg, Iron: 2mg