Parmesan Cauliflower And Parsley Salad Recipe

Name: Parmesan Cauliflower And Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Salad; 1 teaspoon fresh lemon zest, finely grated; 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 fresh flat-leaf parsley, lossely packed (2 large bunches); For Cauliflower; 2 large eggs; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or (10 ounce) packages fresh cauliflower; 2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano); 1/3 cup olive oil, to fry

Servings: persons

For Salad
1 teaspoon fresh lemon zest, finely grated
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 fresh flat-leaf parsley, lossely packed (2 large bunches)
For Cauliflower
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or (10 ounce) packages fresh cauliflower
2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano)
1/3 cup olive oil, to fry

1
In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
2
In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
3
Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
4
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
5
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.
6
To assemble salad:
7
Add parsley and cauliflower to the mushroom mixture, tossing to combine.

575

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 15 ingredients. The key ingredients include: For Salad, 1 teaspoon fresh lemon zest, finely grated, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and more.

Yes, Parmesan Cauliflower And Parsley 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 Cauliflower And Parsley Salad

How did you like this recipe?

Frequently Asked Questions