Parmesan Cauliflower and Parsley Salad

Ingredients for Parmesan Cauliflower and Parsley Salad

• 1 teaspoon finely grated fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 60ml extra-virgin olive oil

• 170g white mushrooms, thinly sliced

• 5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)

• 2 large eggs

• 1/4 teaspoons salt

• 1/8 teaspoons black pepper

• 2 (275g) packages frozen cauliflower florets, thawed and patted dry

• 60g Parmigiano-Reggiano, finely grated with a rasp (475ml )

• 80ml olive oil

How to make Parmesan Cauliflower and Parsley 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.

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.

Add parsley and cauliflower to mushroom mixture, tossing to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.