Parmesan Cauliflower and Parsley Salad

Ingredients for Parmesan Cauliflower and Parsley Salad

• 1 teaspoon finely grated fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 60ml olio extravergine di oliva

• 170g white mushrooms, thinly sliced

• 5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)

• 2 large eggs

• 1/4 teaspoons salt

• 1/8 teaspoons black pepper

• 2 (275g) packages frozen cauliflower florets, thawed and patted dry

• 60g Parmigiano-Reggiano, finely grated with a rasp (475ml )

• 80ml 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 panfrying 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.

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

Avvertenza

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