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

Taste of Today Recipes

Pan Roasted Broccoli and Cauliflower



    Determined Triathlete Never Lost Hope
    Chef Chris Prosperi, Metro Bis
    Made this pan-roasted broccoli and cauliflower dish at home.

    This recipe makes four to six portions.


    • 1 Tbsp. olive oil
    • 1 medium onion, sliced
    • 4 cups cauliflower florets
    • 4 cups broccoli florets
    • 1/2 to 1 Tsp. kosher salt
    • 1/4 cup water
    • Juice of 1 lemon
    • 1 Tbsp. rosemary


    • Heat oil in a large pan or wok and add the sliced onions. Cook for 1 to 2 minutes on medium-high heat, stirring often.
    • Next, add the cauliflower florets and a pinch of the salt. Mix and cook for 1 minute.
    • Pour in a tablespoon or two of water and stir every once on a while until light browned, about two to three minutes.
    • Then add the broccoli and a bit more salt and water. Stir well to mix it all in.
    • Now cook over medium heat, adding water as needed to cook until lightly browned and still a bit crisp.
    • Add the lemon juice and a bit more salted if needed.
    • Serve hot, warm or cold.