Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.
Recipe information
Total Time
40 min
Yield
Makes 4 side-dish servings
Ingredients
For salad
1
2
1
1
1
6
5
For cauliflower
2
1
1
2
2
1
Need to make a substitution?
Preparation
Marinate mushrooms for salad:
Step 1
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:
Step 2
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.
Step 3
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:
Step 4
Add parsley and cauliflower to mushroom mixture, tossing to combine.