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1 head cauliflower, cored, broken into small florets (about 4 cups), washed, & well drained
3 large eggs, beaten
2 tablespoons heavy cream
1/2 cup grated Parmigiano-Reggiano or Grana Padano
4 tablespoons finely chopped fresh parsley
Kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
Bring a large pot of salted water to a rolling boil over high heat.
Plunge the cauliflower into the the water & cook for 2 minutes.
Drain in a colander & run under cold water to cool cauliflower quickly & set aside.
Whisk together the eggs & heavy cream in a large bowl.
Add the Parmigiano, 2 tablespoons of the parsley, & salt & pepper.
Add the cauliflower to the egg mixture, gently turning the florets so that the egg mixture seeps into the crevices.
Heat the olive oil in a large nonstick skillet over medium heat. When the pan is hot enough to cook a drop of egg, give the cauliflower a final toss in the egg mixture.
Transfer the cauliflower to the hot skillet using a slotted spoon. Drizzle the remaining egg mixture over the florets.
When the egg begins to set, about 2 minutes, turn the cauliflower pieces using tongs.
Cook the florets until brown on all sides, about 5 minutes total.
Transfer to a serving platter, garnish with remaining 2 tablespoons parsley, & serve warm or at room temperature.
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