Photo of Broccoli-cauliflower bake by WW

Broccoli-cauliflower bake

PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
45 min
Seasoned breadcrumbs hug all the nooks and crannies of the broccoli and cauliflower here—vegetables that hold up really well to roasting. Their toothsome texture provides a lovely counterpoint to tender roast beef or delicate, flaky white fish. This simple oven-to-table dish can be easily doubled or tripled for large gatherings. It can also be made with just broccoli or cauliflower alone if you prefer, though the mix of white and green is nice. Substitute fresh marjoram or savory for the thyme in this recipe if you want to tweak the flavor profile.


Uncooked broccoli

1 head(s), broken into florets

Uncooked cauliflower

1 head(s), medium, broken into florets

Dried plain breadcrumbs

½ cup(s)

Salted butter

1 Tbsp, melted

Fresh parsley

2 Tbsp, chopped

Lemon zest

2 tsp

Fresh thyme

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp


  1. Preheat oven to 375°F.
  2. Rinse vegetables under water. Place wet vegetables in a 2-quart ovenproof casserole dish. Bake until slightly tender, about 40 minutes.
  3. Combine remaining ingredients; sprinkle mixture over vegetables. Bake until crumbs are crisp and brown, and vegetables are tender, about 5 minutes. Yields about 1/2 cup per serving.