You can also make the parmesan cauliflower and serve it warm as a side dish on its own.
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
6 oz white mushrooms, thinly sliced
4 cups loosely packed fresh flat-leaf parsley leaves, chopped
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds fresh cauliflower flowerets, blanched or2 (10-oz) packages frozen cauliflower florets, thawed and patted dry 2 cups grated parmesan cheese 1/3 cup olive oil
1/2 to 2/3 cup toasted pine nuts
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. Set aside. In a bowl lightly beat the eggs with salt and pepper. Add the 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 the 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. To Serve: Add the parsley, pine nuts and cauliflower to mushroom mixture, tossing to combine and serve. Serves 4 to 6.