Pan-Roasted Romanesco Cauliflower with Peas

Name: Pan-Roasted Romanesco Cauliflower with Peas
Prep time: 20 min
Total time: 20 min
Yield: 6 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

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.

Source: Martha Stewart Living, July 2012

20 mins 20 mins 6

Total Time Prep 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

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.
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.