Citrus Crumbed Cauliflower

Cut the cauliflower into florets. In boiling salted water cook the cauliflower until tender. Drain and allow the cauliflower to cool on a tray. Note; Do not rinse the cauliflower under cold water as it has a tendency to absorb water. While the cauliflower is cooling prepare the crumb mixture for the coating. Finely chop the Italian parsley and the lemon zest and combine with the breadcrumbs. Once the cauliflower is cold toss it in the seasoned flour. In a bowl beat the two eggs. Coat the floured cauliflower in the egg followed by the citrus crumb mixture.