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Cauliflower and Broccoli Salad with Parmesan

Broccoli, cauli, and cheese always combine well in a side-dish and this salad proves the match-up – whether eaten hot or cold as a side dish or salad this is a quick and easy option for any meal.

Cauliflower and Broccoli Salad with Parmesan
Author:
Recipe type: Side Dish
Serves: 4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2½ cups cauliflower florets, cut into bite-sized pieces
  • 2½ cups broccoli florets, cut into bite-sized pieces
  • 2 eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • ½ - 1 cup olive oil
  • ½ teaspoon kosher salt
  • 4 cups lightly packed fresh spinach leaves
  • zest of ½ lemon
  • 1 lemon, juiced
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon freshly ground black pepper, or to taste
Instructions
  1. Place the cauliflower and broccoli in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
  2. Pour olive oil in a large heavy skillet until the olive oil is 5 mm deep, about ½ 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).
  3. 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.
  4. 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.

 

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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