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Parmesan Broccoli and Cauliflower Salad

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Parmesan Broccoli and Cauliflower Salad

Parmesan Broccoli and Cauliflower Salad

Parmesan Broccoli and Cauliflower Salad requires roughly 21 minutes from start to finish. One portion of this dish contains approximately 15g of protein, 50g of fat, and a total of 532 calories. This gluten free and primal recipe serves 4. Head to the store and pick up olive oil, bite-sized broccoli florets, kosher salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

1
Watch how to make this recipe.
2
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly.
Ingredients you will need
CauliflowerCauliflower
BroccoliBroccoli
EggEgg
Equipment you will use
BowlBowl
3
Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
Ingredients you will need
VegetableVegetable
ParmesanParmesan
CheeseCheese
Equipment you will use
Baking PanBaking Pan
4
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.
Ingredients you will need
VegetableVegetable
Olive OilOlive Oil
ParmesanParmesan
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
5
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.
Ingredients you will need
VegetableVegetable
CrustCrust
Equipment you will use
Frying PanFrying Pan
6
Drain on paper towels and season with salt.
Ingredients you will need
SaltSalt
Equipment you will use
Paper TowelsPaper Towels
7
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.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
SpinachSpinach
PepperPepper
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
8
Drizzle the spinach with the vinaigrette and toss to coat.
Ingredients you will need
VinaigretteVinaigrette
SpinachSpinach
9
Add the Parmesan coated vegetables. Toss and serve.
Ingredients you will need
VegetableVegetable
ParmesanParmesan
DifficultyMedium
Ready In21 m.
Servings4
Health Score24
Gluten Free
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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