Parmesan Cauliflower and Parsley Salad
Serving size: 4
Calories per serving: 316
Total Time: 40 min Parmesan Cauliflower and Parsley Salad 3 fork user rating
Prep time:
Ingredients:
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 10 packages 2 (10-oz) frozen cauliflower florets, thawed and patted dry
2 ounces parmigiano-reggiano, finely grated with a rasp (2 cups)
1/3 cup olive oil
Directions:
Preparation Marinate mushrooms for salad: Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower. Panfry cauliflower: Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Finish salad: Add parsley and cauliflower to mushroom mixture, tossing to combine.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.epicurious.com/articlesguides/seasonalcooking/fall/cauliflower/recipes/food/views/Parmesan-Cauliflower-and-Parsley-Salad-234676
