Juicy marinated mushrooms team up with crispy, cheese-coated cauliflower and fresh parsley for a lovely salad full of complex textures and flavors. The cauliflower will be at its best straight from the pan, but the mushrooms wouldn’t hurt from an overnight soak. To take this up a notch, let the mushrooms marinate overnight in the fridge and fry the cauliflower up when you’re ready to enjoy it the next day.
Tip: You can use frozen cauliflower in this recipe. To substitute for fresh, thaw and pat dry before working with it.
Ingredients
Marinated Mushrooms:
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup olive oil
- 6 oz. white mushrooms, thinly sliced
Pan-Fried Cauliflower:
- 2 large eggs
- ¼ tsp. salt
- ⅛ tsp. pepper
- 20 oz. cauliflower florets
- 2 oz. Parmigiano-Reggiano, grated
- ⅓ cup olive oil
Salad:
- 2 bunches parsley, roughly chopped
Directions
- Whisk together marinade ingredients and pour over mushrooms. Set aside to marinate while cooking the cauliflower.
- Beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well.
- Put cheese in a separate medium bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese. Toss to coat.
- Heat oil in a heavy skillet over medium heat, then fry the cauliflower in batches, turning occasionally, until golden on all sides (3-4 minutes per batch). Transfer cauliflower with a slotted spoon to paper towels to dry.
- Add parsley and cauliflower to mushroom mixture, tossing to combine. Serve immediately.
Nutrition Facts
8 servings per container
Serving Size 150 g
| Amount per serving | ||
|---|---|---|
| Calories | 215 | |
| % Daily Value* | ||
| Total Fat 19.5g | 24% | |
| Saturated Fat 4g | 20% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2g | ||
| Monounsaturated Fat 12.5g | ||
| Cholesterol 53mg | 18% | |
| Sodium 395mg | 17% | |
| Total Carbohydrate 7g | 3% | |
| Dietary Fiber 2.5g | 7% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 6g | ||
| Vitamin D 0.3mcg | 0% | |
| Calcium 109.5mg | 8% | |
| Iron 1.9mg | 10% | |
| Potassium 415mg | 8% | |
| Vitamin A 113.3mcg | 15% | |
| Vitamin C 60mg | 70% | |
| Vitamin E 2.6mg | 20% | |
| Vitamin K 311.4mcg | 260% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 2.6mg | 20% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 78.1mcg | 20% | |
| Vitamin B12 0.2mcg | 8% | |
| Biotin 7.4mcg | 25% | |
| Chloride 163.2mg | 8% | |
| Pantothenate 1.1mg | 20% | |
| Phosphorus 129.4mg | 10% | |
| Iodine 7.3mcg | 4% | |
| Magnesium 25.8mg | 6% | |
| Zinc 1mg | 10% | |
| Selenium 8.7mcg | 15% | |
| Copper 0.1mg | 10% | |
| Manganese 0.2mg | 8% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 7.1mcg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cauliflower, Mushrooms, Parsley, Olive Oil, Eggs, Parmesan Cheese ((pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Potassium Sorbate To Protect Flavor), Lemon Juice, Salt, Lemon Zest, Black Pepper.
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