Parmesan Cauliflower and Parsley Salad Recipe

Name: Parmesan Cauliflower and Parsley Salad Recipe
Total time: 40 min
Ingredients: 1 teaspoon fresh lemon zest, finely grated; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup extra virgin olive oil; 6 ounces white mushrooms, thinly sliced; 5 cups fresh flat-leaf parsley, lossely packed (2 large bunches); 2 large eggs; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower; 2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano); 1/3 cup olive oil, to fry

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From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aroma

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

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Ingredients

1 teaspoon fresh lemon zest, finely grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups fresh flat-leaf parsley, lossely packed (2 large bunches)
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower
2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano)
1/3 cup olive oil, to fry