Pan Roasted Broccoli and Cauliflower

Pan Roasted Broccoli and Cauliflower 1200
Chef Chris Prosperi, Metro Bis

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.
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