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Here’s how to make Cauliflower Milanese: • ¾ cup extra-virgin olive oil • 2 eggs • 1 cup dried bread crumbs • ¼ cup all-purpose flour • ¼ cup finely grated Parmesan • ¼ cup very finely chopped Italian parsley leaves • Salt and black pepper • 1 large lemon • 2 large cauliflower heads, cut into ¾-inch-thick slices (about 6 slices; see Tip), remaining saved for another use • 5 ounces baby arugula • 1 pound cherry tomatoes, halved • 8 ounces fresh mozzarella, cut into ½-inch pieces Heat the oven to
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