Parmesan Cauliflower and Parsley Salad
['1 teaspoon finely grated fresh lemon zest', '2 tablespoons fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup extra-virgin olive oil', '6 oz white mushrooms, thinly sliced', '5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)', '2 large eggs', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '2 (10-oz) packages frozen cauliflower florets, thawed and patted dry', '2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups)', '1/3 cup olive oil']
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.
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.
Add parsley and cauliflower to mushroom mixture, tossing to combine.
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