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Photo Credit: Elizabeth Newman

Crispy Parmesan Broccoli and Cauliflower Salad

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!

The simple lemon dressing is a go-to - I use the combination of zest, juice, and a good olive oil for tons of quick salads. It works really well here in tying everything together.

Parmesan Broccoli and Cauliflower Salad

Crispy Parmesan Broccoli and Cauliflower Salad


Main Course Salad

Prep Time

25 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Crispy Parmesan Broccoli and Cauliflower Salad


  • 2 1/2 cups bite-sized broccoli florets
  • 2 1/2 cups bite-sized cauliflower florets
  • 2 eggs (lightly beaten)
  • 1 cup grated Parmesan
  • 1/2 to 1 cup olive oil
  • 1/2 teaspoon kosher salt
  • 4 cups lightly packed fresh spinach leaves
  • 1/2 lemon (zested)
  • 1 lemon (juiced)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper


  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.
  2. 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.
  3. 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.



per serving
Amount/Serving % Daily Value
13 grams
17 grams
50 grams
Saturated Fat
11 grams
Trans Fat
1 grams
104 milligrams
767 milligrams
5 grams
4 grams
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