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Parmesan Broccoli and Cauliflower Salad Recipe

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This recipe for Parmesan Broccoli and Cauliflower Salad is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
Extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
Directions:
Directions:
Preheat oven to 435º. 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.
Drizzle vegetables with a small amount of olive oil. Roast them on a baking sheet at around 435º around 20 minutes. Season with salt and pepper.
Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

 

 

 

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