Parmesan Cauliflower and Parsley Salad

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• For 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, lossely packed (2 large bunches)

• For Cauliflower

• 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

Directions

1. In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
2. In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
3. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
4. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
5. 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.
6. To assemble salad:
7. Add parsley and cauliflower to the mushroom mixture, tossing to combine.