Juicy marinated mushrooms team up with crispy, cheese-coated cauliflower and fresh parsley for a lovely salad full of complex textures and flavors. The cauliflower will be at its best straight from the pan, but the mushrooms wouldn't hurt from an overnight soak. To take this up a notch, let the mushrooms marinate overnight in the fridge and fry the cauliflower up when you're ready to enjoy it the next day.
Tip: You can use frozen cauliflower in this recipe. To substitute for fresh, thaw and pat dry before working with it.
Instructions
- Whisk together marinade ingredients and pour over mushrooms. Set aside to marinate while cooking the cauliflower.
- Beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well.
- Put cheese in a separate medium bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese. Toss to coat.
- Heat oil in a heavy skillet over medium heat, then fry the cauliflower in batches, turning occasionally, until golden on all sides (3-4 minutes per batch). Transfer cauliflower with a slotted spoon to paper towels to dry.
- Add parsley and cauliflower to mushroom mixture, tossing to combine. Serve immediately.
No additional notes for this recipe.
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