Roasted Cauliflower Meunière

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into small florets. Peel and thinly slice the shallot and garlic. Remove and discard the kale stems; keep the leaves whole. 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. Roughly chop the capers. Thinly slice the parsley leaves and stems.

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently toss to coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the cauliflower roasts, 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 golden brown. Remove from heat and add the cheese; stir until well combined. Transfer to a plate. Wipe out the pan.

While the cauliflower continues to roast, carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain thoroughly 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 and season with salt and pepper; set aside in a warm place.

While the eggs cook, in the pan used to make the Parmesan breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted and the water has cooked off. Stir in the lemon zest; season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

In the same pan, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, occasionally swirling the pan, 2 to 3 minutes, or until deep golden brown. Remove from heat. Stir in the parsley, capers and the juice of all 4 lemon wedges; season with salt and pepper to taste. Divide the roasted cauliflower and cooked kale between 2 plates; season with salt and pepper. Top with the Parmesan breadcrumbs, seasoned eggs and a few spoonfuls of the sauce. Enjoy!