Seasonal salads don't get much more satisfying than this. We're bringing roasted cauliflower and sauted kale together with cheesy toasted breadcrumbs and a briny caper-studded dressing. Served on top, soft-boiled eggs add extra richness.
35 min
2 Servings
Vegetarian
490 Cals
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl.
While the cauliflower roasts, peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
While the cauliflower continues to roast, carefully add the eggs to the pot of boiling water and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs.
While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Toast, stirring frequently, 2 to 4 minutes, or until lightly browned. Transfer to a bowl and stir in the cheese; season with salt and pepper to taste. Wipe out the pan.
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of roasted cauliflower; add the lemon zest. Season with salt and pepper; gently stir to combine. Wipe out the pan.
In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Stir in the capers and lemon juice (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. Serve the finished cauliflower and kale topped with the caper brown butter, parmesan breadcrumbs, and seasoned eggs. Enjoy!