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Roasted Cauliflower Salad Fill 1 Created with Sketch.

with Caper Brown Butter & Parmesan Breadcrumbs

Customer Favorite
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 460 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Salad doesn’t get much more satisfying than this: warm seasonal vegetables come together with soft-boiled eggs, crunchy breadcrumbs, and a briny caper-studded dressing.

fresh
ingredients

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

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.

2 Prepare the remaining ingredients:

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.

Cook & peel the eggs:
3 Cook & peel the eggs:

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.

4 Make the parmesan breadcrumbs:

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.

Make the parmesan breadcrumbs:
Cook the kale:
5 Cook the kale:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the lemon zest. Transfer to the bowl of roasted cauliflower. Gently stir to combine; season with salt and pepper to taste. Wipe out the pan.

6 Make the brown butter & plate your dish:

In the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the capers and the juice of all 4 lemon wedges; season with salt and pepper to taste. Top the finished cauliflower and kale with the brown butter, parmesan breadcrumbs, and peeled eggs; season the eggs with salt and pepper. Enjoy!