when i saw giada make this recipe, i was curious. i love broccoli and cauliflower but i don’t love too much cheese and deep frying. so i played with this recipe a little by reducing the cheese and adding some garlic to balance the flavor. in addition, i baked the veggies instead of deep frying them. it is awesome! since you aren’t boiling them and only you only bake them for only a short period of time, the veggies are still crunchy. they make a delightful side dish or snack food!
- 2-1/2 cups bite-sized broccoli florets
- 2-1/2 cups bite-sized cauliflower florets
- 2 eggs, lightly beaten ~ if you like, just add 1 egg yolk instead of 2
- 1/2 cup grated Parmesan
- 1 head of garlic minced
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Sprinkle the Parmesan and garlic into the bowl and dredge the vegetables in the cheese and garlic, pressing to coat evenly.
Line a large baking tray with aluminum foil and place the coated vegetables on the tray. Bake for 5 minutes. Turn the veggies and bake for another 5 minutes. Cool and serve.
original recipe from Everyday Italian: Parmesan Broccoli and Cauliflower Salad