Menu Enter a recipe name, ingredient, keyword...

Parmesan Broccoil & Cauliflower Salad

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 1/2 cups bite-sized broccoli florets
  • 2 1/2 cups bite-sized cauliflower florets
  • 2 eggs, lightly beaten
  • 1 cup grated Parmesan
  • 1/2 to 1 cup olive oil
  • 1/2 teaspoon kosher salt
  • 4 cups lightly packed fresh spinach leaves
  • 1/2 lemon, zested
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper

Details

Preparation

Step 1

Place the broccoli and cauliflower 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
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.

You'll also love

Review this recipe

Cauliflower Crab Chowder Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice