Parmesan Broccoli and Cauliflower Salad

Recipe by Manami
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READY IN: 21mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the broccoli and cauliflower in a large bowl.
  • Toss with the beaten eggs to coat evenly.
  • Place the Parmesan & crushed red pepper flakes, 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.
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