Best 2 Parmesan Broccoli And Cauliflower Salad Recipes
Tantalize your taste buds with a symphony of flavors in this vibrant Parmesan Broccoli and Cauliflower Salad. This delightful dish combines the crisp crunch of broccoli and cauliflower florets, the nutty richness of Parmesan cheese, the tangy zip of lemon-tahini dressing, and the savory smokiness of roasted almonds, all coming together in a delectable medley of textures and flavors. Alongside this star recipe, discover a treasure trove of equally enticing variations to suit every palate. Embark on a culinary journey with Roasted Broccoli Salad with Lemon-Tahini Dressing, where roasted broccoli takes center stage, or indulge in the simplicity of Broccoli Salad with Bacon and Hard-Boiled Eggs, a classic combination that never disappoints. For a touch of sophistication, try the Broccoli Salad with Grapes and Walnuts, where sweet grapes and crunchy walnuts add a delightful twist. And for those seeking a hearty and satisfying meal, the Broccoli Salad with Chicken and Bacon offers a protein-packed option that will keep you energized all day long.
Let's cook with our recipes!
PARMESAN BROCCOLI AND CAULIFLOWER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 11
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.
SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER
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.
Tips:
- Choose fresh, high-quality vegetables: Look for broccoli and cauliflower heads that are compact and have tightly closed florets. The Parmesan cheese should be freshly grated for the best flavor.
- Blanch the broccoli and cauliflower: Blanching helps to preserve the vegetables' color and nutrients, and it also makes them easier to digest. To blanch, bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and cook for 2-3 minutes, or until they are tender-crisp. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process.
- Use a variety of toppings: In addition to the Parmesan cheese, you can also add other toppings to the salad, such as crumbled bacon, chopped nuts, or dried cranberries. Feel free to get creative and use whatever toppings you like.
- Serve immediately: This salad is best served immediately after it is made. The vegetables will start to wilt if they sit for too long.
Conclusion:
This Parmesan broccoli and cauliflower salad is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try!
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