Set a nonstick skillet on medium heat. Add butter. Once it melts, toss in the onions and caramelize for 3 to 5 minutes, until the edges turn brown and translucent.
Add cauliflower pearls to the skillet, along with a pinch of sea salt & pepper and the vegetable broth. Reduce the heat to low, then cover and cook for about 6 minutes so the cauliflower softens.
Remove the lid and fold in frozen peas. Mix together for about 2 minutes, then remove the skillet from the heat.
Fold in feta cheese, parsley and mint. Squeeze in lemon juice, then season to taste with sea salt & pepper.
Enjoy this meal with your choice of protein, such as my quick Italian balsamic chicken recipe.