Recipe by Manami
Recipe courtesy of Giada De Laurentis. Fast Food That Won't Weigh You Down -- Everyday Italian. I couldn't believe this recipe wasn't on zaar -- well here it is and it is delicious!
Top Review by Mrs. Woody
I truly wish I could have gotten this recipe to work right, because it looks like it would be delicious. The parmesan cheese simply would not stick to the veggies, and fell off and burned on the bottom of the pan. If someone can figure out how to make it work as advertised, I'd love to try it again.
- 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
Directions See How It's Made
- Place the broccoli and cauliflower in a large bowl.
- Toss with the beaten eggs to coat evenly.
- 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.
- 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.
- Warm the olive oil over medium-high heat.
- When the oil is hot, carefully add the Parmesan-coated vegetables.
- Do not overcrowd the pan.
- Cook in batches, if necessary.
- Let the vegetables cook until a crust forms, about 3 minutes per side.
- Turn the vegetables only when they easily release from the bottom of the pan.
- Drain on paper towels and season with salt.
- Place the spinach in a large bowl.
- In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
- Drizzle the spinach with the vinaigrette and toss to coat.
- Add the Parmesan coated vegetables.
- Toss and serve.