Parmesan Cauliflower and Parsley Salad

Parmesan Cauliflower and Parsley Salad
Parmesan Cauliflower and Parsley Salad
Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 side-dish servings
American Salad Egg Mushroom Side Marinate Vegetarian Quick & Easy Parmesan Lemon Cauliflower Pan-Fry Parsley Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/4 teaspoon salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
  • 1/4 cup extra-virgin olive oil
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon black pepper
  • Carbohydrate 14 g(5%)
  • Cholesterol 103 mg(34%)
  • Fat 39 g(60%)
  • Fiber 6 g(25%)
  • Protein 15 g(29%)
  • Saturated Fat 8 g(38%)
  • Sodium 746 mg(31%)
  • Calories 443

PreparationMarinate 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.

PreparationMarinate 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.