Parmesan Cauliflower And Parsley Salad

• 1 teaspoon finely grated fresh lemon
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 6 oz white mushrooms, thinly sliced
• 5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)
• 2 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 (10-oz) packages frozen cauliflower florets, thawed and patted dry
• 2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups)
• 1/3 cup olive oil

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

lemon, lemon juice, salt, black pepper, extravirgin olive oil, white mushrooms, parsley, eggs, salt, black pepper, cauliflower, rasp, olive oil

Taken from www.epicurious.com/recipes/food/views/parmesan-cauliflower-and-parsley-salad-234676 (may not work)