Parmesan Broccoli And Cauliflower Salad - cooking recipe

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 cheese
1/2 - 1 cup olive oil
1/2 teaspoon kosher salt
crushed red pepper flakes
4 cups lightly packed fresh spinach leaves
1/2 lemon, zest of
1 lemon, juice of
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper

Preparation

Place the broccoli and cauliflower in a large bowl.
Toss with the beaten eggs to coat evenly.
Place the Parmesan & crushed red pepper flakes, 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.