Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano
Braesolan and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano might be a good recipe to expand your side dish recipe box. This recipe serves 4. One portion of this dish contains around 11g of protein, 7g of fat, and a total of 126 calories. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you have pepper, cremini mushrooms, braesola, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet.
Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.
Preheat the oven to 375 degrees F.
On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano.
Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes.
Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.
Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.