Parmesan Cauliflower and Parsley Salad

READY IN: 40mins
Recipe by Engrossed

From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

Top Review by Rita1652

Oh I did enjoy this Bright, Light, Refreshing and Conforting Salad. I didn`t feel so guilty about eating fried food! I used just 1 cup of fresh chopped parsley, skipped the salt for the cheese is salty enough in which I added flour to the cheese to cut back on the saltiness even more. Oh I also used fresh cauliflower 1/2 head cut into flowerettes. Thanks!!

Ingredients Nutrition

Directions

  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.

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