You can also make the parmesan cauliflower and serve it warm as a side dish on its own.
- 6 oz. white mushrooms, thinly sliced
- 1 teaspoon finely grated fresh lemon zest
- 2 Tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 2 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 lbs. fresh cauliflower flowerets, blanched or 2 (10 oz.) packages frozen cauliflower florets, thawed and patted dry
- 2 cups grated parmesan cheese
- ⅓ cup olive oil
- 4 cups loosely-packed fresh flat-leaf parsley leaves, chopped
- ½ to ⅔ cup toasted pine nuts
- Marinate Mushrooms: Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate. Set aside.
- In a bowl, lightly beat the eggs with salt and pepper. Add the cauliflower and toss until well-coated.
- Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then pan fry the cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
- To Serve: Add the parsley, pine nuts and cauliflower to mushroom mixture, tossing to combine and serve.
CAULIFLOWER (Fresh & Frozen):
INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.
- Separate and remove cauliflower florets from the stem
- Examine several pieces of the cauliflower paying careful attention to the under part of the floret
- Wash thoroughly before using.
- Heads of cauliflower that are found to be infested are difficult to clean and should not be used
Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.