Roasted Parmesan Broccoli & Cauliflower

Eat your vegetables – we’ve all heard it right? With more & more of our fellow ketoers on the track to carnivore, I’m over here saying, “What about the broccoli?” I just started to like broccoli and now all of the cool kids are telling me to just eat meat.

Well, I’m not there yet…especially since I love, love, love this roasted parmesan broccoli & cauliflower recipe. They can eat their meat – that just means more broccoli & cauliflower for me! (Who am I and what veggie loving alien took over my body?)

Scroll down for the recipe.

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  • 1.5 cups broccoli florets (or about 9 oz)
  • 1.5 cups cauliflower florets (or about 9 oz)
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons minced garlic
  • 1/3 cup parmesan cheese
  • Salt & pepper to taste
  • Coconut oil spray


  • Preheat oven to 450 degrees F
  • Spray casserole dish with coconut oil spray
  • Place melted coconut oil and garlic in large ziploc bag. Add broccoli & cauliflower and shake well to mix.
  • Pour into casserole dish. Sprinkle with salt & pepper to taste.
  • Bake for 12 minutes. Remove to stir and top with parmesan.
  • Bake for an additional 12-15 minutes, or until cheese is golden brown.

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Makes 4 Servings

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