Parmesan Cauliflower and Parsley Salad

Name: Parmesan Cauliflower and Parsley Salad
Ingredients: 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