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Looking for the Perfect Side Dish to Pair with Your Cauliflower and Broccoli Parmesan?

While your Cauliflower and Broccoli Parmesan bakes to cheesy perfection, enjoy some healthy, high-protein snacks that keep you satisfied and on track. Just like this nutritious dish, these snack ideas are low-carb, flavorful, and packed with the nutrients you need to stay fueled throughout the day!

Why You’ll Love This Recipe:

Crispy, roasted cauliflower and broccoli topped with a delicious parmesan crust.
A great low-carb alternative to traditional pasta dishes, keeping it light but still hearty.
Packed with fiber, vitamins, and minerals to support your health goals.
Easy to whip up and customize with your favorite spices and herbs.

Ingredients You’ll Need:

1 head of cauliflower (cut into florets)
1 head of broccoli (cut into florets)
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs (optional for extra crunch)
2 cloves garlic (minced)
Salt and pepper to taste
Fresh parsley (for garnish)

Try These Healthy Snacks

Roasted chickpeas or spiced almonds (adds a crunchy protein boost).
A small portion of cottage cheese or Greek yogurt (for some extra calcium and protein).
Fresh, crunchy veggies like bell peppers or cucumbers paired with a light dip.
A few slices of turkey or chicken breast (a perfect lean protein snack).

These snacks will keep you satisfied while waiting for your Cauliflower and Broccoli Parmesan to be ready. Pair it with your favorite protein or serve it as a main for a flavorful, nutrient-packed meal!

Healthy Recipe, Cauliflower and Broccoli Parmesan

The classic chicken and eggplant Parmesan you see on Italian menus typically involves heavy breading, copious amounts of oil for frying, and blankets of oozy cheese. This version, from Virginia Willis’s “Bon Appetit, Y’all,” dramatically cuts the fat and boosts the nutritional value, without sacrificing any of the satisfaction. “Steaks” cut from whole heads of cauliflower and broccoli are first partially roasted in the oven with a light brushing of olive oil. Then they’re flipped and topped with marinara, a modest layer of cheese, and a sprinkling of panko breadcrumbs before finishing in the oven. And as a bonus, it’s a cinch to prepare with hardly any clean-up — a true revelation that just may become part of your weekly dinner rotation. Serves 4. — Susan Puckett

Ingredients

½ head cauliflower, outer leaves removed
½ head broccoli
2 tablespoons extra-virgin olive oil (or more, as needed)
Freshly ground black pepper
1/3 cup panko breadcrumbs
¼ cup freshly grated Parmesan cheese
¾ cup marinara sauce
6 to 8 ounces fresh mozzarella, sliced

Instructions

Preheat the oven to 450 degrees. Line a baking sheet with parchment or aluminum foil.
Slice the cauliflower and broccoli vertically into ½-inch-thick steaks, allowing the core to hold the center slices intact while the sides crumble intro florets.
Place the cauliflower and broccoli “steaks” on the lined baking sheet. Gather the loose florets into portions about the size of your hand or the “steaks” and add them to the baking sheet.
Brush the pieces lightly with about a tablespoon of the oil and season with generously with pepper.
Transfer the baking sheet to the oven and bake for 15 minutes. Meanwhile, combine the panko, Parmesan, and remaining olive oil. Season with pepper and set aside.
Remove the vegetables from the oven and flip the steaks and florets. Top each with about 2 tablespoons of marinara sauce, then top with the mozzarella slices and a sprinkle of the panko-Parmesan mixture.
Return to the oven and bake until the vegetables are tender, the cheese is melted, and the breadcrumbs are browned, about 30 minutes.

Susan Puckett is an Atlanta-based food writer and cookbook author.