Parmesan Cauliflower and Parsley Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.”

Ingredients Nutrition


  1. In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
  2. In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
  3. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
  4. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
  5. Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
  6. To assemble salad:
  7. Add parsley and cauliflower to the mushroom mixture, tossing to combine.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a