PAN-ROASTED ROMANESCO CAULIFLOWER WITH PEAS

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Pan-Roasted Romanesco Cauliflower with Peas image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.

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