Marinated Mushroom & Pan-Fried Cauliflower Salad - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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.


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


  • 2 bunches parsley, roughly chopped


  1. Whisk together marinade ingredients and pour over mushrooms. Set aside to marinate while cooking the cauliflower.
  2. Beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well.
  3. Put cheese in a separate medium bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese. Toss to coat.
  4. 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.
  5. Add parsley and cauliflower to mushroom mixture, tossing to combine. Serve immediately.
Nutritional analysis per serving: Calories 215; Total Fat 19.5g (24% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 53mg (18% DV); Sodium 395mg (17% DV); Total Carbohydrate 7g (3% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 8% DV; Vitamin K 260% DV; Vitamin C 70% DV; Biotin 25% DV.
Recipe by Guiding Stars at
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