Cauliflower salad with Parmesan and fresh parsley.
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Nutrition per Serving
Ingredients
Estimated total cost: €15.15 · €3.79/serving
- 1 teaspoon finely grated fresh lemon zestEst. price €0.03–€0.08
- 2 tablespoons fresh lemon juiceEst. price €0.08–€0.20
- 1/2 teaspoon saltEst. price €0.01–€0.03
- 1/4 teaspoon black pepperEst. price €0.01–€0.03
- 1/4 cup extra-virgin olive oilEst. price €0.25–€0.60
- 6 oz white mushrooms, thinly slicedEst. price €0.75–€1.50
- 5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)Est. price €1.50–€3.00
- 2 large eggsEst. price €0.40–€0.80
- 1/4 teaspoon saltEst. price €0.01–€0.02
- 1/8 teaspoon black pepperEst. price €0.01–€0.02
Steps
- 1In a large bowl, combine lemon zest, lemon juice, salt, and pepper. Gradually whisk in oil until well mixed. Add mushrooms to the mixture and let them marinate while you sauté the cauliflower in a pan.
- 2In a medium bowl, gently whisk together eggs with salt and pepper. Add cauliflower to the bowl and mix until evenly coated. Place cheese in a large bowl. Using a slotted spoon, lift the cauliflower from the egg mixture and transfer it to the bowl of cheese. Toss the cauliflower in the cheese until well coated.
Cultural note
Parmesan Cauliflower Salad with Fresh Parsley is a modern twist on traditional Italian flavors, combining the classic pairing of Parmigiano-Reggiano cheese with fresh herbs. It showcases the versatility of cauliflower and the importance of using fresh, quality ingredients in Italian cuisine.
Seasonal note
Cauliflower is in season in the fall and winter months, making this dish ideal for cooler weather. Parsley is typically available year-round, adding a fresh element to the salad.
Health note
This Parmesan Cauliflower Salad is a good source of protein, fiber, and vitamins A, C, and K. It is high in healthy fats from olive oil and Parmigiano-Reggiano. However, it is also relatively high in calories and saturated fat.
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