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I love this salad because it feels so savory and fun, but it’s actually very light. The star is the Parmesan-crusted broccoli and cauliflower – simply toss the florets in some beaten egg, and then dredge them in freshly grated Parmesan cheese. Give them a light fry, and they turn so crispy, golden-brown and delicious. It’s a certain way to turn a spinach salad into something more fun! It's a great way to add some substance and protein to a salad while keeping it vegetarian. Giada Recipes, Broccoli Recipes, Vegetable Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Vegetable Salads, Spinach Salad Recipes, Chef Recipes
Recipe from

Crispy Parmesan Broccoli and Cauliflower Salad - Giadzy

Giada De Laurentiis


2 1/2 cups Bite-sized broccoli florets
2 1/2 cups Bite-sized cauliflower florets
1 1/2 Lemon
4 cups Spinach, lightly packed fresh leaves
2 Eggs
Baking & Spices
1/2 tsp Black pepper, freshly ground
1/2 tsp Kosher salt
Oils & Vinegars
1/2 cup Olive oil
1/4 cup Olive oil, extra-virgin
1 cup Parmesan, grated