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Pan-Roasted Romanesco Cauliflower with Peas

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

Rating: 2.87 stars

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.

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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

Ingredients

Directions

Reviews

All Reviews for Pan-Roasted Romanesco Cauliflower with Peas