PARMESAN CAULIFLOWER AND PARSLEY SALAD

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Parmesan Cauliflower and Parsley Salad image

Categories     Salad     Egg     Mushroom     Side     Marinate     Vegetarian     Quick & Easy     Parmesan     Lemon     Cauliflower     Pan-Fry     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 15

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

Steps:

  • Marinate mushrooms for salad:
  • 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:
  • 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.
  • Finish salad:
  • Add parsley and cauliflower to mushroom mixture, tossing to combine.

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