Parmesan Broccoli And Cauliflower Salad Recipe

Name: Parmesan Broccoli And Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups bite-sized broccoli florets; 2 1/2 cups bite-sized cauliflower florets; 2 eggs, lightly beaten; 1 cup grated parmesan cheese; 1/2 - 1 cup olive oil; 1/2 teaspoon kosher salt; crushed red pepper flakes; 4 cups lightly packed fresh spinach leaves; 1/2 lemon, zest of; 1 lemon, juice of; 1/4 cup extra virgin olive oil; 1/2 teaspoon fresh ground black pepper

Servings: persons

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated parmesan cheese
1/2 - 1 cup olive oil
1/2 teaspoon kosher salt
crushed red pepper flakes
4 cups lightly packed fresh spinach leaves
1/2 lemon, zest of
1 lemon, juice of
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper

1
Place the broccoli and cauliflower in a large bowl.
2
Toss with the beaten eggs to coat evenly.
3
Place the Parmesan & crushed red pepper flakes, in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
4
Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet.
5
Warm the olive oil over medium-high heat.
6
When the oil is hot, carefully add the Parmesan-coated vegetables.
7
Do not overcrowd the pan.
8
Cook in batches, if necessary.
9
Let the vegetables cook until a crust forms, about 3 minutes per side.
10
Turn the vegetables only when they easily release from the bottom of the pan.
11
Drain on paper towels and season with salt.
12
Place the spinach in a large bowl.
13
In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
14
Drizzle the spinach with the vinaigrette and toss to coat.
15
Add the Parmesan coated vegetables.
16
Toss and serve.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups bite-sized broccoli florets, 2 1/2 cups bite-sized cauliflower florets, 2 eggs, lightly beaten, 1 cup grated parmesan cheese, and more.

Yes, Parmesan Broccoli And Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parmesan Broccoli And Cauliflower Salad

How did you like this recipe?

Frequently Asked Questions