Cauliflower with Parmesan, White Mushrooms, and Parsley
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
White mushrooms can be replaced with button mushrooms.
Ingredients
- Citrus Zest Mix - 1 teaspoon
- Salt - ¾ teaspoon
- Meyer Lemon Juice - 2 tablespoons
- Ground Black Pepper - ½ teaspoon
- Olive Oil - 5 fl oz
- Aspen mushrooms - 6 oz
- Chopped Sage Leaves - 5 cups
- Farm fresh eggs - 2 pieces
- Cauliflower - 10.6 oz
- Grated Pecorino Pepato Cheese - 8.5 oz
Step by Step guide
Step 1
Mix fresh grated lemon zest with lemon juice, pepper (¼ teaspoon), salt (½ teaspoon), and olive oil (60 ml).
Step 2
Thinly slice fresh white mushrooms (lengthwise) and pour the lemon oil mixture over them. Let marinate while you prepare the cauliflower.
Step 3
In a medium bowl, beat two eggs with salt (¼ teaspoon) and pepper (⅛ teaspoon) using a fork. Place the frozen cauliflower in the eggs and mix thoroughly.
Step 4
Pour the grated Parmesan cheese into a large bowl. Using a slotted spoon, transfer the cauliflower into the cheese and coat well.
Step 5
Pour olive oil (80 ml) into a large heavy-bottomed saucepan and heat over medium heat. Once the oil starts to sizzle, add the first batch of cauliflower (about ⅓). Fry on all sides until golden brown (no more than 3 minutes), turning occasionally. Repeat the process with the second and third batches of cauliflower.
Step 6
To remove excess oil from the cauliflower, use a slotted spoon to transfer it from the saucepan to paper towels.
Step 7
Once the oil is absorbed by the paper, transfer the cauliflower to a large clean pot, add chopped parsley and mushrooms with the marinade. Gently mix everything by shaking and tossing.
Step 8
Serve the salad warm.
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