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Tuesday, November 21, 2006

Parmesan Cauliflower and Parsley Salad

This one was submitted by Paula - Our Insane Cook

Since I just talked about my absolute horror of Cauliflower in:

Teddy’s Insane Laws For The Kitchen & Cooking - Rule #6 - Follow Your Taste-buds & Don’t Force Feed

This is where this recipe belongs!

Parmesan Cauliflower and Parsley Salad

  1. 1 Teaspoon Finely Grated Fresh Lemon Zest ( Lemon rind or skin)
  2. 2 Tablespoons Fresh Lemon Juice
  3. 1/4 Teaspoon Black Pepper
  4. 1/4 Cup Extra Virgin Olive Oil
  5. 6 oz White Mushrooms sliced thin
  6. 5 Cups loosely packed fresh flat leaf parsley ( 2 large bunches)
For Cauliflower:
  1. 2 large eggs
  2. 1/8 teaspoon black pepper
  3. 1 bunch cauliflower ( or 2 10 oz packages frozen)
  4. 2 oz finely grated Parmesan cheese
  5. 1/3 cup olive oil

  1. Stir lemon zest together with lemon juice and pepper in large bowl
  2. Whisk in oil until combined
  3. Stir in mushrooms and marinate while pan frying cauliflower
  4. Lightly beat eggs
  5. Add cauliflower and toss until well coated
  6. Put cheese in large bowl
  7. Lift cauliflower out of egg mix with slotted spoon
  8. Add to cheese and coat
  9. Heat oil in a 10 inch heavy skillet over medium heat until hot but not smoking
  10. Pan fry cauliflower in 3 sep. batches turning occasionally until golden on all sides for approximately 3 minutes
  11. Transfer with slotted spoon onto paper towels to drain
  12. Add parsley and cauliflower to mushroom mix & Toss to combine
Note from Author:
** I add fresh spinach to this dish as well.

Gets a rating of two for difficulty only because of the need to fry and there are a lot of bowls or containers you may need. However, this is simple enough, which from Paula is a gem - cause Paula usually cooks up a storm!

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