Pan Roasted Broccoli & Cauliflower - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pan Roasted Broccoli & Cauliflower



    Determined Triathlete Never Lost Hope

    Makes four to six portions.


    • 1 tablespoon olive oil
    • 1 medium onion, sliced
    • 4 cups cauliflower florets
    • 4 cups broccoli florets
    • 1/2 to 1 teaspoon kosher salt
    • 1/4 cup water
    • Juice of one lemon
    • 1 tablespoon rosemary
    1. Heat oil in a large pan or wok and add the sliced onions. 
    2. Cook for 1 to 2 minutes on medium-high heat, stirring often. 
    3. Add the cauliflower florets and a pinch of the salt.
    4. Mix and cook for one minute.
    5. Pour in a tablespoon or two of water and stir every once on a while until light browned, about 2 to 3 minutes.
    6. Add the broccoli and a bit more salt and water.
    7. Stir well to mix it all in.
    8. Cook over medium heat, adding water as needed to cook vegetables until lightly browned and still a bit crisp.
    9. Add the lemon juice and a bit more salted if needed. 
    10. Serve hot, warm or cold.