Parmesan Cauliflower and Parsley Salad

Name: Parmesan Cauliflower and Parsley Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 567 grams packagesfrozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower; 2 larges eggs; 59 milliliters extra virgin olive oil; 1 liters fresh flat-leaf parsley, lossely packed (2 large bunches); 2 Tbsps fresh lemon juice; 1 teaspoon fresh lemon zest, finely grated; 79 milliliters olive oil, to fry; 57 grams parmesan cheese, finely grated with a rasp (2 cups parmigiano-reggiano); 1 teaspoons salt; 170 grams white mushrooms, thinly sliced

You can never have too many main course recipes, so give Parmesan Cauliflower and Parsley Salad a try. This recipe serves 4. One portion of this dish contains around 14g of protein, 38g of fat, and a total of 439 calories. Head to the store and pick up salt, cauliflower florets, lemon zest, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast 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 about 40 minutes.