Parmesan Cauliflower And Parsley Salad - cooking recipe

Ingredients

For Salad
1 teaspoon fresh lemon zest, finely grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups fresh flat-leaf parsley, lossely packed (2 large bunches)
For Cauliflower
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or (10 ounce) packages fresh cauliflower
2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano)
1/3 cup olive oil, to fry

Preparation

In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
In a medium bowl, lightly beat eggs with salt and pepper. Add 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.
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.
To assemble salad:
Add parsley and cauliflower to the mushroom mixture, tossing to combine.