San Francisco Recipe: Parmesan, Cauliflower and Parsley Salad

6 years ago

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San Francisco recipe
Parmesan, Cauliflower and Parsley Salad
By Maggie Ruggiero, Gourmet
Photo by Romulo Yanes / Gourmet
Serves 4 (side dish)
  • Active time: 35 min
  • Start to finish: 40 min

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

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
Instructions:
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 pan-frying cauliflower.
Pan-fry 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 pan-fry 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.

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