Parmesan Cauliflower And Parsley Salad Recipes

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.

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.

Steps:

• Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

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!