Parmesan Cauliflower and Parsley Salad
You can never have too many main course recipes, so give Parmesan Cauliflower and Parsley Salad a try. This recipe makes 4 servings with 320 calories, 14g of protein, and 25g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, salt, olive oil, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 40 minutes.
Stir together zest, lemon juice, salt, and pepper in a large bowl.
Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.
Lightly beat eggs with salt and pepper in a medium bowl.
Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then 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.
Add parsley and cauliflower to mushroom mixture, tossing to combine.