Parmesan Cauliflower and Parsley Salad |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing. Ingredients:
1 teaspoon finely grated fresh lemon zest |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
6 oz white mushrooms, thinly sliced |
5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches) |
2 large eggs |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 (10-oz) packages frozen cauliflower florets, thawed and patted dry |
2 oz parmigiano-reggiano, finely grated with a rasp (2 cups) |
1/3 cup olive oil |
Directions:
1. 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 while panfrying cauliflower.
2. 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.
3. 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.
4. Finish salad: Add parsley and cauliflower to mushroom mixture, tossing to combine.
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