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Parmesan Broccoli and Cauliflower Salad

Parmesan Broccoli and Cauliflower Salad
PREP TIME
15 min
COOK TIME
6 min
YIELDS
4 servings

This is a flavour-packed salad that won’t leave you feeling logy and weighed down.

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Ingredients

2 ½
cups bite-sized broccoli florets
2 ½
cups bite-sized cauliflower florets
2
eggs, lightly beaten
1
cup grated Parmesan
1
cup olive oil
½
tsp kosher salt
4
cups lightly packed fresh spinach leaves
½
lemon, zested
1
lemon, juiced
¼
cup extra-virgin olive oil
½
tsp freshly ground black pepper
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Directions

Step 1

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.

Step 2

Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Step 3

Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

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My rating for Parmesan Broccoli and Cauliflower Salad
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