Serves4 (side dish)
- Active time:35 min
- Start to Finish:40 min
May 2006
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)
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:
-
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.
