Broccoli and Cauliflower Salad

You can prepare this recipe using the same kinds of dressing, interesting, etc, that you’d use to make Broccoli and Cauliflower Salad- in fact, adjusting t to your own taste is important to the success of this recipe. My biggest tip, though, is f you really want it to have the consistency of Broccoli and Cauliflower Salad order some carb counters instant mashers. You don’t have to use much, but it makes the starchy consistency of Broccoli and Cauliflower Salad. The salad is still very good without it, though.

This is the perfect salad if you are stuck with a Cauliflower and not sure what to do with it. It only takes minutes to make. It flavors fantastic and you will forget you are eating Cauliflower. The Cauliflower id just cooked or steamed till tender, cut up and covered with the sauce. The sauce is a basic tarator which can be imaginary up a bit by using Seville oranges or another citrus instead of lemons. The same recipe can be made slightly differently by frying the Cauliflower florets till browned.

Cauliflower is fat free and a best source of vitamin C. which means preparing a salad with Cauliflower is a best way to eat healthy. Cauliflower also plays nicely with other healthy vegetables so try some recipes for Cauliflower salad with Broccoli, peas, or avocado. These salads are always a hit at picnics, potlucks and parties.

Nutritional Information

Per serving: Calories—113, Fat—8g (sat—1g, mono—5g), Cholesterol—0mg, Carbohydrates—9g, Sugars—0g, Protein—4g, Fiber—6g, Sodium—158mg, Potassium—294mg.

Nutritional Bonus: Broccoli and Cauliflower salad is a best source of vitamin C, a powerful antioxidant, and has a modest amount of calcium.

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 tea spoon kosher salt

4 cups lightly packed fresh spinach leaves

1/2 lemon, zested

1 lemon, juiced

1/4 cup extra-virgin olive oil

1/2 tea spoon freshly ground black pepper

How make to Broccoli and Cauliflower Salad

Place the broccoli and cauliflower in a big bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a big tray or baking recipe and dredge the vegetables in the cheese, pressing to coat evenly.

Pour olive oil in a big heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup contingent on the size of your skillet. Hot the olive oil over medium-high heat. When the oil is warm, carefully add the Parmesan- coated vegetables. Do not overcrowd the pot. Cook in batches, if necessary. Let the vegetables prepare until a crust forms, about five minutes per side. Turn the vegetables only when they simply release from the bottom of the pot. Drain on paper towels and season with salt.

Place the spinach in a big bowl. In a small bowl, beater together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Sprinkle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.