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Arrange a rack in the middle of the oven and heat the oven to 425°F.
Finely grate 2 garlic cloves onto a rimmed baking sheet. Trim ½-inch off the woody, dried-out bottom of the stems of 8 ounces broccoli and cut the core from 8 ounces cauliflower. Cut the florets into bite-sized pieces and place on the baking sheet. Cut the stems into bite-sized (1- to 1 ¼-inch) pieces and add to the baking sheet.
Drizzle with 2 tablespoons olive oil, sprinkle with ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Toss until the broccoli and cauliflower are evenly coated and the garlic is evenly distributed. Spread out in an even layer.
Roast, tossing halfway through, until tender and caramelized at the edges, 20 to 25 minutes total. Taste and season with more kosher salt as needed.