Pan Roasted Broccoli & Cauliflower

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.

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