Roasted Cauliflower Salad with Caper Brown Butter & Parmesan Breadcrumbs

Roasted Cauliflower Salad

with Caper Brown Butter & Parmesan Breadcrumbs

Group Created with Sketch. 35 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 460 Cals/serving
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Seasonal salads don’t get much more satisfying than this. We’re bringing roasted cauliflower and sautéed kale together with cheesy toasted breadcrumbs and a briny caper-studded dressing. Served on top, soft-boiled eggs add extra richness.

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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.

Prepare the remaining ingredients:
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.

Make the parmesan breadcrumbs:
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.

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.

Make the brown butter & plate your dish:
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!

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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!