This delicious THM S and Keto broccoli and cauliflower side dish has a fresh and fun twist!Jump to Recipe
This recipe had me eating broccoli and cauliflower the whole time I was making it! From start to finish this is one delicious side dish. And it contains one of my favorite low carb ingredients…..pork rinds!
New to pork rinds?
Pork rinds are actually crispy pieces of pig skin, which sounds terrible, but don’t let that description scare you, lol. They look far from scary and taste much better than they sound!
Why do I love pork rinds?
For starters, they are crunchy and I’m a big fan of crunchy things. But they also can be used in so many unique ways in low carb meals. They make a great replacement for bread crumbs and can be made into a crispy coating for chicken fingers or fried fish.
I even love them in sweet recipes! A caramel glaze is fantastic on pork rinds, who knew? And my recipe for Salted Caramel Peanut Butter Crunch Bars gets their crunch from, you guessed it, pork rinds!
There are also many delicious recipes out there for things like Keto Chex Party Mix or Keto Puppy Chow that use pork rinds.
Another interesting fact about these crunchy little things is that they can be eaten in a THM Deep S setting!
I even like to crush them on top of salads for extra crunch, especially if I’m eating a Deep S salad. They are fantastic with this recipe for Glory Be Dressing, which also happens to be Deep S!
How do I use pork rinds in this recipe?
Here in this roasted broccoli and cauliflower side dish, I use crushed pork rinds and a mixture of parmesan and mozzarella cheese to create a addictively crisp and cheesy topping!
It is seriously so delicious!
Why should I roast veggies?
Do you struggle to enjoy vegetables? You need to try them roasted!
Roasting veggies brings out such an amazing depth of flavor! Any natural sugars present get caramelized and sweeten, plus you often get crispy bits that are just delicious.
There is no danger of bland, soggy vegetables when you are roasting them!
There aren’t many veggies that can’t be roasted. Broccoli, cauliflower, brussels sprouts, cabbage, radishes, carrots, turnips, onions, winter squash……the list goes on and on!
How to roast veggies
For a simple method for roasting any vegetable, cut it into even sized pieces so they all roast at the same time. Toss the pieces with olive, avocado or coconut oil and season with salt and pepper.
You can stop here, or you can branch out and add other spices. Garlic and onion powder are always a good choice or use a spice blend.
Spread the veggies evenly on a parchment lined sheet and bake them at 425 degrees until tender.
It can be so simple but yields delicious results every time!
How to make this recipe
This recipe is special enough to serve to guests but easy enough for any day of the week.
It starts with a mixture of broccoli, cauliflower and red onions that gets tossed with oil and spices and roasted until almost tender.
Then you top it with the crushed pork rinds, cheese, and a squeeze of lemon and finish roasting until tender.
The finished product is crispy, cheesy, caramelized onion and veggie deliciousness, with a fresh pop from the lemon.
My thirteen year old sister taste tested a bite for me and went back for more!
Here is the complete recipe:
1 small head of cauliflower
1 large broccoli floret, or enough to equal roughly the same amount as cauliflower
1 medium sized red onion
Salt & pepper
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 generous tablespoon green can parmesan cheese
1/2 cup crushed pork rinds
1/2 cup shredded mozzarella cheese
- Preheat oven to 425 degrees. Cut the broccoli and cauliflower into small florets the same size. Peel the red onion and cut into thin wedges.
- In a bowl, toss the veggies with salt and pepper to taste, garlic powder, red pepper flakes, parmesan cheese and enough olive oil to coat the veggies. Taste a floret to make sure it has enough salt if you are unsure.
- Spread the veggies evenly on a baking sheet lined with parchment paper, being careful not to crowd them. You can use two sheets if necessary.
- Roast the veggies for 20 minutes or until almost tender but not quite done. Remove from the oven and top with the shredded cheese, crushed pork rinds, and lightly squeeze over fresh lemon juice.
- Return the pan to the oven and roast another 7-10 minutes or until the veggies are completely tender. Serve with extra lemon wedges to squeeze on top if desired.
Print this recipe here:
Keto Roasted Broccoli & Cauliflower with Crispy Topping
- 1 small head of cauliflower
- 1 large broccoli head or enough to equal roughly the same amount as cauliflower
- 1 medium sized red onion
- Salt & pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 generous tablespoon green can parmesan cheese
- Olive oil
- 1/2 cup crushed pork rinds
- 1/2 cup shredded mozzarella cheese
- Lemon wedges
- Heat your oven to 425 degrees. Cut the broccoli and cauliflower into small florets approximately the same size. Peel the red onion and cut into thin wedges.
- In a bowl, toss the veggies with salt and pepper to taste, garlic powder, red pepper flakes, parmesan cheese and enough olive oil to coat. Taste a floret to make sure it has enough salt if you are unsure.
- Spread the veggies evenly on a cookie sheet lined with parchment paper, being careful not crowd them. You can use two sheets if necessary.
- Roast the veggies for 20 minutes or until almost tender but not quite completely done. Remove from the oven and top with the pork rinds, cheese and lightly squeeze over lemon juice.
- Return the veggies to the oven and roast another 7-10 minutes or until completely tender. Serve with extra lemon wedges to squeeze on top if desired.
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