Active Time

　　35 min

　　Total Time

　　40 min

　　Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

　　

Ingredients

Makes 4 side-dish servings

　　

For salad

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)

　　

For cauliflower

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

　　

Marinate mushrooms for salad:

Step 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.

　　

Panfry cauliflower:

Step 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.

　　

Step 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.

　　

Finish salad:

Step 4

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