Food Network's roasted cauliflower and broccoli is a recipe for broccoli and cauliflower bake. This recipe uses only cauliflower, broccoli, garlic, olive oil and salt, and takes only 15 minutes to prepare.
To make roasted cauliflower and broccoli, cut a small head of cauliflower and two stalks of broccoli into florets. Place the broccoli and cauliflower florets, along with a head of garlic broken into cloves, in a 9-by-13-inch baking pan. Add in 2 tablespoons olive oil and 1/2 teaspoon salt. Bake the casserole covered for 30 minutes at 375 degrees. Remove the lid, and cook the broccoli and cauliflower for 30 to 40 more minutes.
Another broccoli and cauliflower bake is The Pioneer Woman's broccoli-cauliflower casserole. To make this dish, break a head of cauliflower and broccoli into florets. Steam the cauliflower and broccoli for three minutes, and remove from heat. In a skillet, cook 1/2 a diced onion and 2 cloves minced garlic in 6 tablespoons melted butter. Sprinkle with 1/4 cup flour, and cook for an additional 45 seconds, whisking to combine. Add in 2 1/2 cups chicken broth, and cook until the sauce thickens. Add in 4 ounces cream cheese, salt, pepper, 1/4 teaspoon seasoned salt and 1/4 teaspoon paprika.
Separately, combine 1 tablespoon melted butter and 1/3 cup breadcrumbs. Place half the broccoli and cauliflower in a casserole dish, and top with half the cream sauce. Top with 3/4 cup Monterey Jack cheese. Repeat the layers one more time, then sprinkle with the breadcrumbs. Bake the casserole for 25 to 30 minutes at 375 degrees.