Best 2 Parmesan Broccoli And Cauliflower Salad Recipes
Broccoli and cauliflower are two healthy and versatile vegetables that can be used to make a variety of delicious dishes. One popular recipe is parmesan broccoli and cauliflower salad, which is a light and refreshing side dish that is perfect for any occasion. This salad is packed with flavor and nutrients, and it is a great way to get your daily dose of vegetables. If you are looking for a healthy and delicious recipe that is sure to please everyone, then you need to try parmesan broccoli and cauliflower salad.
Let's cook with our recipes!
PARMESAN BROCCOLI AND CAULIFLOWER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER
Steps:
- 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. 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. 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.
Tips:
- Choose fresh, high-quality vegetables. This will make a big difference in the flavor and texture of your salad.
- Cut the broccoli and cauliflower into bite-sized pieces. This will help them cook evenly.
- Roast the broccoli and cauliflower until they are tender and slightly charred. This will bring out their natural sweetness.
- Make the dressing ahead of time. This will allow the flavors to meld together.
- Grate the Parmesan cheese fresh. This will give you the best flavor and texture.
- Add the Parmesan cheese and bread crumbs to the salad just before serving. This will prevent them from getting soggy.
Conclusion:
This Parmesan broccoli and cauliflower salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its roasted vegetables, tangy dressing, and crunchy bread crumbs, this salad is sure to be a hit with everyone who tries it.
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