Parmesan Cauliflower and Parsley Salad Recipe

Parmesan Cauliflower and Parsley Salad Recipe

  • 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
  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.
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