Parmesan Cauliflower Salad Recipes

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CAULIFLOWER PARMESAN



Cauliflower Parmesan image

This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 medium head cauliflower
1 cup all-purpose flour
Kosher salt
3 large eggs, beaten
2 cups panko breadcrumbs
About 1 cup olive oil
2 1/2 cups marinara sauce, from a 24-ounce jar
1/2 pound fresh mozzarella, thinly sliced
1/3 cup grated Parmesan
1/4 cup torn fresh basil leaves

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 ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚F).
  • In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
  • Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
  • Spread the cauliflower on a greased, foil-lined baking sheet.
  • Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

PARMESAN CAULIFLOWER AND PARSLEY SALAD



Parmesan Cauliflower and Parsley Salad image

Categories     Salad     Egg     Mushroom     Side     Marinate     Vegetarian     Quick & Easy     Parmesan     Lemon     Cauliflower     Pan-Fry     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 15

For salad
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)
For cauliflower
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

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 CAULIFLOWER AND PARSLEY SALAD



Parmesan Cauliflower and Parsley Salad image

From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

Provided by Engrossed

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon fresh lemon zest, finely grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups fresh flat-leaf parsley, lossely packed (2 large bunches)
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower
2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano)
1/3 cup olive oil, to fry

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.

Nutrition Facts : Calories 449.4, Fat 39.1, SaturatedFat 7.8, Cholesterol 105.5, Sodium 776.1, Carbohydrate 14.7, Fiber 5.9, Sugar 4.6, Protein 14.9

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