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- Active time: 35 min
- Start to finish: 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.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)
- 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
- Stir together zest, lemon juice, salt, and pepper in a large bowl.
- Whisk in oil until combined, then stir in mushrooms and marinate while pan-frying 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 pan-fry 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.
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