Pan-Roasted Romanesco Cauliflower with Peas

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.

Recipe found at: http://www.marthastewart.com/904212/pan-roasted-romanesco-cauliflower-peas