1 head each cauliflower and broccoli, cut into florets
4 tsp olive oil
¾ tsp salt
¼ tsp black pepper
2 tbsp slivered almonds
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Preheat oven to 425ºF. Spray a large rimmed baking sheet with nonstick spray or coat with oil.
Combine the broccoli, cauliflower, oil, salt and pepper in a large bowl; toss to coat. Add more oil if necessary, depending on size of heads.
Spread the vegetables on baking sheet, roast until golden and tender, about 25 minutes, turning once halfway through.
Meanwhile, place almonds in a small skillet and set over medium heat. Cook, shaking skillet occasionally, until lightly toasted, 5-6 mins.
Transfer the vegetables to a large bowl and sprinkle with the almonds. Serve at once.
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