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
Preparation
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.
