Parmesan Cauliflower Salad Recipes

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• 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.
• 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.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until crisp, 10 to 15 minutes.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• 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. 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. Drain on paper towels and season with salt.
• 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. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• Marinate mushrooms for salad:
• 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.
• Panfry 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.
• Finish salad:
• Add parsley and cauliflower to mushroom mixture, tossing to combine.

CAULIFLOWER LETTUCE SALAD

Steps:

• In a large bowl, layer lettuce, cauliflower, bacon, onion, sugar and cheese. Spread mayonnaise over the top; do not toss. Cover and chill for 2 hours or overnight. Toss just before serving.

CAULIFLOWER WITH PARMESAN TOPPING

Steps:

• In a large saucepan, bring broth to a boil. Add cauliflower. Reduce heat to medium; cover and cook for 15-18 minutes or until tender. , Meanwhile, in a small skillet, melt butter. Add bread crumbs; cook and stir for 3-5 minutes or until toasted and browned. Remove from the heat; stir in cheese. Drain cauliflower; top with crumb mixture.

MAKE AHEAD CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
• Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
• Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
• Toss salad; season with black pepper.

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING

Steps:

• Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
• Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
• Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
• Do the same for the cauliflower. Again, drain well.
• Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
• Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
• Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
• ENJOY!