Parmesan Cauliflower and Parsley Salad

Ingredients

• •1 teaspoon finely grated fresh lemon zest
• •2 tablespoons fresh lemon juice
• •½ teaspoon salt
• •¼ teaspoon black pepper
• •¼ cup extra-virgin olive oil
• •6 oz white mushrooms, thinly sliced
• •5 cups loosely packed fresh flat-leaf parsley leaves
• •2 whole large eggs
• •¼ teaspoon salt
• •⅛ teaspoon black pepper
• •2 packages frozen cauliflower florets
• •2 oz Parmigiano-Reggiano
• •⅓ cup olive oil

Cooking Instructions

1. 1.

   Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.

   5 min

2. 2.

   Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.

   8 min

3. 3.

   Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry 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.

   12 min

4. 4.

   Add parsley and cauliflower to mushroom mixture, tossing to combine.

   3 min