Cauliflower with Parmesan, Porcini Mushrooms and Parsley

4 servings

40 minutes

This elegant French recipe combines tender cauliflower with the rich flavor of Parmesan and aromatic white mushrooms, highlighted by the freshness of parsley. The mushrooms are marinated in lemon juice with zest, acquiring a bright and refreshing taste, while the cauliflower, fried in a cheesy crust, gains an appetizing golden texture. This dish is a true celebration for gourmets, harmoniously balancing creamy, nutty, and earthy notes. Perfect as a warm salad or an exquisite side dish for meat and fish dishes, it can be served at dinner with friends or as an impressive treat on a festive table. Cook with love and enjoy this refined taste of French cuisine!

Energy value per serving

• Calories: 663.1
• Proteins: 30.5g
• Fats: 54.7g
• Carbohydrates: 12g

Ingredients

• Lemon zest: 1 tsp
• Salt: 0.8 tsp
• Lemon juice: 2 tbsp
• Ground black pepper: 0.5 tsp
• Olive oil: 0.7 glass
• White mushrooms: 170 g
• Chopped parsley: 5 glass
• Chicken egg: 2 pc
• Cauliflower: 300 g
• Grated Parmesan cheese: 240 g

Cooking steps

1. Mix fresh grated lemon zest with lemon juice, pepper (1/4 teaspoon), salt (1/2 teaspoon), and olive oil (1/4 cup).

   Required ingredients:

   • Lemon zest: 1 teaspoon
   • Lemon juice: 2 tablespoons
   • Ground black pepper: 0.5 teaspoon
   • Salt: 0.8 teaspoon
   • Olive oil: 0.7 glass

2. Thinly slice fresh white mushrooms (lengthwise) and soak them in a mixture of oil and lemon juice. Let them marinate while you prepare the cauliflower.

   Required ingredients:

   • White mushrooms: 170 g

3. In a medium bowl, beat two eggs with 1/4 teaspoon of salt and 1/8 teaspoon of pepper using a fork. Add the frozen cauliflower to the eggs and mix thoroughly.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt: 0.8 teaspoon
   • Ground black pepper: 0.5 teaspoon
   • Cauliflower: 300 g

4. Pour grated parmesan into a large bowl. Use a slotted spoon to transfer the cabbage into it and mix thoroughly.

   Required ingredients:

   • Grated Parmesan cheese: 240 g

5. Pour 1/3 cup of oil into a large heavy-bottomed skillet and heat over medium heat. Once the oil starts to sizzle, add the first batch of cauliflower (about 1/3). Fry on all sides until golden brown, turning occasionally (no more than 3 minutes). Repeat the process with the second and third batches of cauliflower.

   Required ingredients:

   • Olive oil: 0.7 glass

6. To remove excess oil from cauliflower, take it out of the saucepan with a slotted spoon and place it on paper towels.

7. Once the oil is absorbed by the paper, transfer the cabbage to a large clean pot, add chopped parsley and mushrooms with marinade. Gently mix everything by shaking and tossing.

   Required ingredients:

   • Chopped parsley: 5 glass

8. Serve the salad warm.