Crispy Parmesan Cauliflower Salad with Herb Dressing
Inspired by the elegance of gourmet cuisine, this delightful salad features crispy, parmesan-coated cauliflower, perfectly paired with a vibrant herbaceous parsley dressing. The earthiness of sautéed mushrooms enhances the dish, creating a refreshing and aromatic experience. A perfect balance of textures, flavors, and nutrients, this salad serves as a wonderful appetizer or a light meal. Enjoy the interplay of crispy cauliflower and the zest of lemon with every bite.
4
Servings
170
Calories
13
Ingredients
Ingredients
Fresh lemon zest
1 teaspoon (finely grated)
Fresh lemon juice
2 tablespoons (freshly squeezed)
Salt
1/2 teaspoon (to taste)
Black pepper
1/4 teaspoon (freshly ground)
Extra virgin olive oil
1/4 cup (for dressing)
White mushrooms
6 ounces (thinly sliced)
Fresh flat-leaf parsley
5 cups (loosely packed (about 2 large bunches))
Large eggs
2 (beaten lightly)
Salt
1/4 teaspoon (for egg mixture)
Black pepper
1/8 teaspoon (for egg mixture)
Frozen or fresh cauliflower florets
2 (10-ounce) packages (thawed and patted dry if frozen)
Parmesan cheese
2 ounces (finely grated)
Olive oil
1/3 cup (for frying)
Instructions
1
In a large mixing bowl, combine the grated lemon zest, fresh lemon juice, salt, and black pepper. Slowly whisk in the extra virgin olive oil until the dressing is well-emulsified. Add the thinly sliced mushrooms to the marinade, ensuring they are well-coated, and set aside to marinate for at least 15 minutes.
2
While the mushrooms marinate, prepare the cauliflower. In a medium bowl, lightly beat the eggs, seasoning them with a pinch of salt and black pepper. Add the thawed or fresh cauliflower florets, gently tossing them until fully coated in the egg mixture.
3
Transfer the grated parmesan cheese to a large bowl. Using a slotted spoon, lift the cauliflower out of the egg mixture and allow excess liquid to drip off before adding it to the cheese. Toss the cauliflower gently to coat each piece evenly with cheese.
4
Heat the olive oil in a 10-inch heavy skillet over moderate heat. Once the oil is hot but not smoking, carefully add the cauliflower in three batches. Fry until golden brown on all sides, which should take about 3 minutes per batch. Once cooked, transfer the cauliflower to a plate lined with paper towels to drain excess oil.
5
To assemble the salad, add the fresh flat-leaf parsley and crispy cauliflower to the marinated mushroom mixture. Toss everything together gently to ensure an even distribution of ingredients and flavors. Serve immediately for optimal crispness.
Nutrition Information
12.5g
Fat
10g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Crispy Parmesan Cauliflower Salad?
It is a gourmet salad featuring crispy, parmesan-coated fried cauliflower paired with marinated white mushrooms and a fresh parsley herb dressing.
Is this cauliflower salad recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetables, eggs, and cheese without any meat products.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the nutritional values per serving?
Each serving contains approximately 170 calories, 12.5g of fat, 10g of carbohydrates, and 7.5g of protein.
How do I make the herb dressing?
The dressing is made by whisking together finely grated lemon zest, fresh lemon juice, salt, black pepper, and extra virgin olive oil until emulsified.
How long should the mushrooms marinate?
The thinly sliced white mushrooms should marinate in the dressing for at least 15 minutes to absorb the flavors.
Can I use frozen cauliflower for this salad?
Yes, you can use frozen cauliflower florets, but they must be thawed and patted dry thoroughly before being coated in the egg and cheese mixture.
What is used to coat the cauliflower florets?
The cauliflower is first dipped in a lightly beaten egg mixture seasoned with salt and pepper, then tossed in finely grated parmesan cheese.
How is the cauliflower cooked?
The cauliflower is fried in olive oil in a skillet over moderate heat until golden brown on all sides.
How long does it take to fry the cauliflower?
Frying typically takes about 3 minutes per batch until the florets achieve a golden-brown color.
What type of parsley is recommended for this salad?
The recipe calls for 5 cups of loosely packed fresh flat-leaf parsley.
What kind of mushrooms are used in this dish?
The recipe specifically uses 6 ounces of thinly sliced white mushrooms.
Why should I drain the cauliflower on paper towels?
Draining the fried cauliflower on paper towels helps remove excess oil, ensuring the salad remains crisp and not overly greasy.
Can I serve this salad later?
For the best experience and optimal crispness of the cauliflower, it is recommended to serve the salad immediately after assembly.
How much olive oil is needed for frying?
You will need approximately 1/3 cup of olive oil for frying the cauliflower florets.
What is the total number of ingredients required?
There are 13 ingredients in total used across the dressing, the cauliflower coating, and the salad assembly.
Is fresh lemon juice necessary?
Yes, freshly squeezed lemon juice is recommended for the best flavor profile in the herb dressing.
How do I ensure the cauliflower is evenly coated with cheese?
After dipping in the egg, use a slotted spoon to lift the cauliflower, let the excess egg drip off, and then toss gently in the grated parmesan.
What is the best way to assemble the salad?
Add the fresh parsley and crispy cauliflower to the bowl containing the marinated mushrooms and toss gently to distribute the ingredients.
What are the primary flavors in this dish?
The dish features a balance of savory parmesan, earthy mushrooms, bright citrus lemon, and fresh herbaceous parsley.
Can this be served as a main meal?
Yes, while it works well as an appetizer, it is hearty enough to be served as a light gourmet meal.
How much cauliflower is needed?
The recipe requires two 10-ounce packages of cauliflower florets, totaling 20 ounces.
What type of skillet should I use for frying?
A 10-inch heavy skillet is recommended for frying the cauliflower batches evenly.
What is the role of the lemon zest in the recipe?
The lemon zest provides a concentrated aromatic citrus flavor that enhances the freshness of the herb dressing.
How much parmesan cheese is required?
You will need 2 ounces of finely grated parmesan cheese for the cauliflower coating.
Is the mushroom preparation cooked?
No, the mushrooms are marinated raw in the lemon and oil dressing rather than being cooked or sautéed.
Can I use regular olive oil for the dressing?
The recipe recommends extra virgin olive oil for the dressing because of its superior flavor for raw applications.
How do I prevent the cauliflower from being soggy?
Ensure the oil is hot before frying, fry in small batches, and drain on paper towels before immediate serving.
What tags define this recipe?
The recipe is tagged as a salad, cauliflower, parmesan, herb dressing, vegetarian, appetizer, gourmet, and mushroom-based dish.
What is the preparation for the parsley?
The parsley should be fresh, loosely packed, and typically requires about two large bunches to reach the 5-cup measurement.