Parmesan Cauliflower And Parsley Salad Recipes

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• 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.
• 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.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.

CAULIFLOWER PARMESAN

Steps:

• Preheat the oven to 400 degrees F and line a plate with paper towels.
• Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
• Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
• Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
• Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
• Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• 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.
• 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.

PARMESAN PARSLEY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 350*F.
• Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).
• Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.
• Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!