Ingredients Jump to Instructions ↓

  1. 2 1/2 cups bite-sized broccoli florets

  2. 2 1/2 cups bite-sized cauliflower florets

  3. 2 eggs, lightly beaten

  4. 1 cup grated Parmesan

  5. 1/2 to 1 cup olive oil

  6. 1/2 teaspoon kosher salt

  7. 4 cups lightly packed fresh spinach leaves

  8. 1/2 lemon, zested

  9. 1 lemon , juiced

  10. 1/4 cup extra-virgin olive oil

  11. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan -coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin 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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