Parmesan Cauliflower and Parsley Salad

Total Time
40mins
Prep 5 mins
Cook 35 mins

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.

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.
Most Helpful

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!!

Rita~ May 01, 2007

Very good, although I didn't use near the amount of parsley that was stated, this is a bit time-consuming and needed some amount adjustments to suit out tastes, all in all it will most likely be a repeater, thanks for sharing Engrossed!...Kitten:)

Kittencal@recipezazz April 05, 2007

Surprisingly enough I thought the parsley would take over this salad to the detriment of everything else, but it didn't ~ it was great! I also liked this recipe because it includes uncooked mushrooms, which I much prefer! Many thanks for such a different, & great recipe!

Sydney Mike April 01, 2007

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