Charred Cauliflower & Broccoli Recipe

Prepare vegetables

Preheat oven to 475°F (245°C). Trim cauliflower and broccoli into bite-size florets so pieces are roughly uniform (about 1–1½ inch). Pat florets dry with a kitchen towel or paper towels to remove surface moisture—this helps achieve a good char.

Halve tomatoes and slice onion

Halve the grape tomatoes and thinly slice the red onion. Place tomatoes and onions in a separate small bowl and set aside; they will be added later to avoid overcooking.

Make the seasoning oil

In a small bowl combine 3 tbs extra-virgin olive oil, minced garlic, smoked paprika, ground cumin, lemon zest, lemon juice, red pepper flakes, kosher salt, and freshly ground black pepper. Whisk until evenly emulsified.

Toss florets with oil

Place the dried cauliflower and broccoli florets in a large bowl. Pour about two-thirds of the seasoning oil over the florets and toss thoroughly to coat. Reserve the remaining oil for finishing and for the tomato/onion mix.

Arrange on baking sheet

Spread the coated florets in a single layer on a large rimmed baking sheet. Do not overcrowd—use two sheets if necessary. For best charring, place florets cut-side down where possible so they make direct contact with the hot pan.

Roast until charred

Roast in the preheated 475°F oven for 18–22 minutes, rotating the pan once halfway through. Roast until edges are deeply browned and some tips are charred, but stems are tender when pierced with a knife.

Quick sauté (optional) or add raw

Five minutes before the florets finish roasting, heat a medium skillet over medium heat and add the reserved seasoning oil (about 1 tbs). Add the halved grape tomatoes and sliced red onion and sauté for 3–4 minutes until tomatoes soften and begin to blister and onions are slightly translucent. If you prefer the tomatoes completely raw and bright, skip the sauté and add them raw after roasting.

Combine

When the florets are done, transfer them to a large serving bowl. Add the sautéed or raw tomatoes and onions and toss gently to combine so flavors meld but tomatoes hold shape.

Finish with remaining oil and herbs

Drizzle the reserved seasoning oil (if any remains) over the combined vegetables. Sprinkle chopped parsley and toasted pine nuts over the top. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Optional cheese

If using, grate Parmesan or vegan alternative over the warm vegetables just before serving so it melts slightly and adds a savory finish.

Serve warm as a premium side dish or light main. Leftovers keep in an airtight container in the refrigerator for up to 3 days—reheat briefly in a hot oven or skillet to revive char.