Giada De Laurentiis' Crispy Parmesan Broccoli & Cauliflower Salad Is a Delicious Way to Eat Your Veggies

It’s convenient to give cauliflower or broccoli the old steam treatment any night of the week. But easy, nutritious sides that also taste like a dream are a big win when it comes to turning dinner into a love story. That’s because people often come back for more—and eating more veggies is never a bad thing! So we were thrilled when Giada De Laurentiis’ Giadzy shared her recipe for Crispy Parmesan Broccoli & Cauliflower Salad on Instagram, featuring a tasty technique for cooking the vegetables.

A crispy, crunchy spin on vegetables is always a good move. While we love transforming eggplant, Brussels sprouts and potatoes into something delicious with the help of the oven, Giada’s method involves a bit of pan-frying. This method makes the end result “very light,” according to Giada. The delicate coating and frying of the brassicas is a technique that’s not often used at home, but the crunchy finish makes dinner feel much more elevated. 

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To make these savory delights, you’ll need fresh broccoli and cauliflower florets, 2 beaten eggs, grated Parmesan cheese, olive oil and salt. Giada recommends a 50-50 mix of broccoli and cauliflower, but you can adjust the ratio according to your preferences or what you have on hand. Start by tossing the florets in a bowl with the beaten egg so they’re well-coated. Then, spread the Parmesan in a baking dish and press the veggies into the cheese so it adheres evenly. (And if you’re grating your own Parmesan, don’t forget to save the Parm rinds!) 

When those florets are looking nicely coated, pour a thin layer of olive oil into a large, heavy skillet and heat it over medium-high heat. When it’s hot, transfer the coated florets into the oil. But here’s a key tip: Work in batches so you don’t overcrowd the pan. Too many veggies in the pan will bring down the temperature of the oil, causing the veggies to soak more of it in. If you cook in smaller batches, the veggies will come out lighter and crispier. Cook for a few minutes on each side, or until they develop a beautiful golden crust. Once you’ve reached color perfection, remove them from the pan, immediately transfer to a paper towel and season them with salt while they’re still hot. 

While you’re pan-frying the veggies, prepare your salad greens and make an easy vinaigrette. Giada calls for spinach, but mesclun mix or another subtle salad green also works. Add the greens to a large bowl and set it aside. In a small bowl, whisk together all of the ingredients for the vinaigrette, including lemon zest, fresh lemon juice, extra-virgin olive oil, salt and pepper. The simple lemon dressing is a go-to for Giada, who says she uses “the combination of zest, juice and a good olive oil for tons of quick salads.” Drizzle it over the spinach and toss to coat. Once all the veggies are done frying, add them to the greens and toss once more to combine.

This hearty salad is super adaptable, so feel free to switch up your veggies by swapping in Brussels sprouts or romanesco, if it strikes your fancy (FYI—you may need to adjust cooking times). Or play around with different hard cheeses in the coating, like Pecorino Romano, Grana Padano or Piave. No matter how you do it, the crispy, cheesy broccoli and cauliflower will have everyone going back for seconds and possibly even thirds. So you might want to double, or even triple, the recipe. Serve it with a simple, but delicious grilled chicken, a bright roasted salmon or something a little more comforting. Whatever you pair it with, we know this fun salad will have you eating your veggies!

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