Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing. Ingredients SALAD 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 leaves (from 2 large bunches), loosely packed CAULIFLOWER 2 large eggs 1/4 teaspoon salt 1/8 teaspoon black pepper 2 10 ounce packages frozen cauliflower florets (or fresh cauliflower) thawed and patted dry 2 ounces Parmigiano-Reggiano finely grated with a rasp (2 cups) 1/3 cup olive oil

Instructions
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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Yields: 4 Servings
     Gourmet magazine, May 2006, page 162

notes:  This was unique and delicious. Used a little less parsley than called for, but otherwise followed recipe as written and it was great. Have also just made the parmesan cauliflower and served warm as a side dish on its own.

The taste and texture of this dish are pretty good but it needs depth. I added balsamic vinegar as recommended by another reviewer. That helped but it still needed something--perhaps just a touch of sauteed bacon or proscuitto. I served it with my favorite asparagus soup (Judy Rogers' Zuni Cafe cookbook) which contains pancetta and rice. The two dishes together were a good combo. We don't usually eat fried foods and I felt that the calorie content of this dish wasn't worth it. Save the calories for dessert.

Cuisine:

Main Ingredient:   Cauliflower