Roasted Broccoli and Vegan Parmesan

Friends, it’s broccoli season! We think we’ve found the most delicious way to cook it! This cheesy and delightful Broccoli is crisp on the outside but soft on the inside. We ate it straight off the pan because it was so delicious!

This is a quick and easy side dish that goes well with any savory or creamy main (salmon stew and more!). You are just a few minutes away from perfect Broccoli! Let’s get started!

How to Roast Broccoli

This is not your typical roasted broccoli recipe! It’s better! We have some tricks we’d like to share with our readers:

First, cut the Broccoli into small pieces so that you can maximize the seasoning and caramelization per bite. Also, smaller florets will cook faster.

We begin by lightly steaming the Broccoli before roasting. Why? This method allows you to enjoy the benefits of steaming (more easily digestible) without having to sacrifice the delicious caramelized flavor that comes with roasting. This method gives you the best of both roasting and steaming.

The seasonings are next. We season Broccoli with salt, olive oil or avocado, vegan Parmesan cheese, and minced garlic. Even broccoli haters will be convinced by the perfect amount of cheese and saltiness.

The Broccoli will then be roasted at 425 degrees Fahrenheit (21 C) for 15-20 minutes until the edges turn golden brown. Use a large baking tray (or multiples) if you are making a bigger batch. This will allow it to spread out between the broccoli florets and encourage browning.


  • Two heads of Broccoli produce 4 cups of florets.
  • 2 Tbsp olive oil (or avocado oil)
  • 1/4 cup vegan parmesan cheese
  • 1/4 teaspoon sea salt
  • Two cloves of minced garlic ( optional).


  • Preheat the oven to 425 F (215.5 C) and line an extra-large baking pan with parchment paper.
  • To make Broccoli more tender and digestible, we recommend lightly steaming it first. Place a steamer in a large pot to steam broccoli. Fill the pool at least 1/4 inch with water but not to the point that the water touches the bottom. Bring the water to a rolling boil. Add broccoli florets and steam for 2 to 4 minutes or until they are bright green and tender enough to be pierced with a fork. Remove the broccoli florets from the pot and let them cool until they are safe to handle.
  • Add the broccoli florets (raw or steamed). Sprinkle with vegan Parmesan Cheese and salt (optional). Drizzle oil over the broccoli florets. Toss the Broccoli to coat it evenly. Make sure that each floret lies on its flattest face and that there are no overlapping florets.
  • Bake for 10 to 15 minutes or until the broccoli edges are golden brown and it is tender when pierced by a fork.
  • Fresh is best. In a refrigerator, leftovers can be stored for up to two days in a container that is tightly sealed. Cast-iron skillets are great for reheating leftovers. This product is not freezer-friendly.

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