Pan-Roasted Romanesco Cauliflower with Peas

Name: Pan-Roasted Romanesco Cauliflower with Peas
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem; Coarse salt and freshly ground pepper; 2 tablespoons fresh lemon juice; 1 cup shelled fresh garden peas (from about 1 pound in pod) or 1 cup frozen peas, thawed

30 Ratings

Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.

Martha Stewart Living, July 2012

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Recipe Summary

prep:

20 mins

total:

20 mins

Servings:

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice
1 cup shelled fresh garden peas (from about 1 pound in pod) or 1 cup frozen peas, thawed

Directions

Step 1
Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes.

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Step 2
Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately.

Reviews

30 Ratings

5 star values: 4
4 star values: 1
3 star values: 16
2 star values: 5
1 star values: 4

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Pan-Roasted Romanesco Cauliflower with Peas

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Pan-Roasted Romanesco Cauliflower with Peas

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Pan-Roasted Romanesco Cauliflower with Peas