Roasted Cauliflower Meunière with Soft-Boiled Eggs & Parmesan Breadcrumbs

Roasted Cauliflower Meunière

with Soft-Boiled Eggs & Parmesan Breadcrumbs

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Meunière is, in its simplest form, a sauce of browned butter, lemon juice and parsley. Here, we’re serving it over roasted cauliflower, sautéed kale and soft-boiled eggs, bringing the vegetables together with the sauce’s rich flavor and velvety texture. To complete this gourmet dinner, we’re melting grated Parmesan together with toasted breadcrumbs, then sprinkling them on top as a savory, crispy garnish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Roasted Cauliflower Meunière with Soft-Boiled Eggs & Parmesan Breadcrumbs
Title
  • 2 Farm Eggs
  • 2 cloves Garlic
  • 1 bunch Lacinato Kale
  • 1 head Cauliflower
  • 1 Lemon
  • 1 bunch Parsley
  • 4 Tbsps Butter
  • 1 Tbsp Capers
  • 1 Shallot
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
Roast the cauliflower:
2 Roast the cauliflower:

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.

Make the Parmesan breadcrumbs:
3 Make the Parmesan breadcrumbs:

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.

Cook & peel the eggs:
4 Cook & peel the eggs:

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.

Cook the kale:
5 Cook the kale:

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.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

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!

Tips from Home Chefs

2 Roast the cauliflower:

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.

Roast the cauliflower:
Make the Parmesan breadcrumbs:
3 Make the Parmesan breadcrumbs:

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.

4 Cook & peel the eggs:

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.

Cook & peel the eggs:
Cook the kale:
5 Cook the kale:

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.

6 Make the sauce & plate your dish:

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!

Browse Steps
1 of 6