Kale & Roasted Cauliflower Salad with Caper Brown Butter & Parmesan Breadcrumbs
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Kale & Roasted Cauliflower Salad

with Caper Brown Butter & Parmesan Breadcrumbs

35 MIN
2 Servings
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    From the Test Kitchen

    We’re bringing roasted cauliflower and sautéed kale together with cheesy toasted breadcrumbs and a briny caper-studded brown butter sauce. Served on top, soft-boiled eggs add extra richness to the dish.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      410 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Kale & Roasted Cauliflower Salad with Caper Brown Butter & Parmesan Breadcrumbs
    Title
    • 2 Pasture-Raised Eggs
    • 6 oz Kale
    • 1 head Cauliflower
    • 1 Lemon
    • 2 cloves Garlic
    • 1 Shallot
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Capers
    • 1 oz Salted Butter
    • ¼ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. 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.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Cook & peel the eggs
    3 Cook & peel the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    Make the parmesan breadcrumbs
    4 Make the parmesan breadcrumbs

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl and stir in the cheese. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Cook the kale & finish the cauliflower
    5 Cook the kale & finish the cauliflower

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic. Cook, stirring constantly, 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.

    Make the caper brown butter & serve your dish
    6 Make the caper brown butter & serve your dish

    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! 

    Tips from Home Chefs

    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. 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.

    2 Prepare the remaining ingredients

    Meanwhile, peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Prepare the remaining ingredients
    Cook & peel the eggs
    3 Cook & peel the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    4 Make the parmesan breadcrumbs

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl and stir in the cheese. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Make the parmesan breadcrumbs
    Cook the kale & finish the cauliflower
    5 Cook the kale & finish the cauliflower

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic. Cook, stirring constantly, 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.

    6 Make the caper brown butter & serve your dish

    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! 

    Make the caper brown butter & serve your dish
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