Parmesan Cauliflower and Parsley Salad

Parmesan Cauliflower and Parsley Salad
Photo by Romulo Yanes

Ingredients

  • 1/8 teaspoon black pepper
  • 6 ounces white mushrooms
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ounces Parmigiano-Reggiano, finely grated
  • ¼ cup extra-virgin olive oil
  • + 6 more ingredients
    • 5 cups fresh flat-leaf parsley
    • 2 large eggs
    • 1/3 cup olive oil
    • ½ teaspoon salt
    • 2 10-oz packages frozen cauliflower florets
    • 1 teaspoon fresh lemon zest

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 ca...

View full recipe at Epicurious

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