Roasting Vegetables

Broccoli and Carrots


  • 1 medium head of cauliflower, rinsed and chopped into large florets (large bite-sized pieces)
  • 23 tablespoons olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons grated Gruyere cheese


  1. Set the oven to Convection Roast (or just Bake, if you don’t have a convection oven) at 375 degrees.  
  2. Place foil over a large baking sheet.  
  3. Place cauliflower florets in the center, then drizzle oil and sprinkle with salt and pepper.
  4. Note, go easy on the salt here because later you’ll add parmesan cheese, which is also pretty salty.  
  5. Toss the cauliflower and make sure each floret is glistening slightly.  
  6. Spread out the veggies on the baking sheet, I prefer they don’t touch at all to ensure they get crispy and brown at the edges.  
  7. Roast for 20 minutes.  
  8. Remove from the oven and sprinkle both cheeses evenly on the cauliflower.  
  9. Place back in the oven for 5-10 minutes or until cheese browns and cauliflower is tender.  
  10. Serve immediately.

Keywords: roasted, vegetables