Parmesan Broccoli and Cauliflower Salad

Name: Parmesan Broccoli and Cauliflower Salad
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 591 milliliters bite-sized broccoli florets; 591 milliliters bite-sized cauliflower florets; 2 eggs, lightly beaten; 1 lemon, juiced; 1 teaspoons kosher salt; 1 lemon, zested; 59 milliliters extra-virgin olive oil; 118 milliliters olive oil; 237 milliliters grated Parmesan; 946 milliliters lightly packed fresh spinach leaves

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

Watch how to make this recipe.

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly.

Ingredients you will need

Cauliflower

Broccoli

Egg

Equipment you will use

Bowl

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

Vegetable

Parmesan

Cheese

Equipment you will use

Baking Pan

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

Vegetable

Olive Oil