Parmesan Cauliflower And Parsley Salad

• 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

1. 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.
2. In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
3. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
4. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
5. 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.
6. To assemble salad:
7. Add parsley and cauliflower to the mushroom mixture, tossing to combine.

lemon zest, lemon juice, salt, black pepper, extra virgin olive oil, white mushrooms, parsley, cauliflower, eggs, salt, black pepper, cauliflower, parmesan cheese, olive oil

Taken from www.food.com/recipe/parmesan-cauliflower-and-parsley-salad-212141 (may not work)