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: 1 teaspoon finely grated fresh lemon; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 6 oz 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-oz) packages frozen cauliflower florets, thawed and patted dry; 2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups); 1/3 cup olive oil

Servings: persons

1 teaspoon finely grated fresh lemon
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 oz 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-oz) packages frozen cauliflower florets, thawed and patted dry
2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups)
1/3 cup olive oil

1
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.
2
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.
3
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.
4
Add parsley and cauliflower to mushroom mixture, tossing to combine.

534

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.

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

You need 13 ingredients. The key ingredients include: 1 teaspoon finely grated fresh lemon, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 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

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