Parmesan Cauliflower and Parsley Salad

Name: Parmesan Cauliflower and Parsley Salad
Yield: Makes 4 side-dish servings
Ingredients: 1 teaspoon finely grated fresh lemon zest; 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

EpicuriousMakes 4 side-dish servingsSource

salad lemon mushroom parsley cauliflower parmesan side dinner gluten free nut free vegetarian easy fry gourmet

Ingredients

1 teaspoon finely grated fresh lemon zest

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

Method

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.

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.

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.

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