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

Taste of Today Recipes

Pan Roasted Broccoli and Cauliflower



    Connect to Healthier Through the Sport of Golf
    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.