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Parmesan cauliflower and parsley salad

Makes 4 servings

    1 teaspoon finely grated fresh lemon zest                      
    2 tablespoons fresh lemon juice                                
    1/2 teaspoon salt                                              
    1/4 teaspoon black pepper                                      
    1/4 cup extr-virgin olive oil                                  
    6 ounces white mushrooms, thinly sliced                        
    5 cups loosely packed fresh flat leaf parsley (from 2 large bunches
    2 large eggs                                                   
    1/4 teaspoon salt                                              
    1/8 teaspoon black pepper                                      
    20 ounces cauliflower frozen or fresh                          
    2 ounces parmigiano-reggiano cheese, finely grated (2 cups)    
    1/3 cup olive oil                                              

Marinate mushrooms for salad: stir together zest, lemon juice, salt and pepper in a large bowl.  Whisk in oil until combined, then stir in mushrooms and marinate with panfrying cauliflower.  Panfry cauliflower: lightly beat eggs with salt and pepper in a medium bowl.  Add cauliflower and toss until coated well.  Put cheese in a large bowl.  Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.  Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then 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.  Finish salad: add parsley and cauliflower to mushroom mixture, tossing to combine.

Gourmet, May 2006

This entry is related to the following products. Click on any of them for more information.
Cauliflower, Parsley, Eggs, Free Range Pastured Eggs,


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