Roasted Cauliflower Salad with Homemade Garlic Croutons & Sunny-Side Up Eggs

Roasted Cauliflower Salad

with Homemade Garlic Croutons & Sunny-Side Up Eggs

30 MIN
2 Servings
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From the Test Kitchen

We’re celebrating autumn’s bounty with this salad, featuring mild, hearty cauliflower. We’re roasting the cauliflower in olive oil and an intensely flavorful, lightly spicy blend of coriander, ground fennel seeds and Aleppo pepper. Tossed with sautéed kale, garlic croutons and mint and topped with sunny-side up eggs, this meal is the epitome of simple, seasonal elegance. Enjoy, chefs!

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Roasted Cauliflower Salad with Homemade Garlic Croutons & Sunny-Side Up Eggs
Title
  • 2 Farm Eggs
  • 1 Small Baguette
  • 3 cloves Garlic
  • 1 head Cauliflower
  • 1 Lemon
  • 1 Red Onion
  • ½ bunch Lacinato Kale
  • 1 large bunch Mint
  • 1 oz Piave Cheese
  • 2 tsps Roasted Cauliflower Spice Blend (Ground Fennel Seeds, Crushed Aleppo Pepper & Ground Coriander)
time-saving
tips & techniques
How To: Separate Leafy Greens from the Stems
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Halve the baguette lengthwise. Peel the garlic; thinly slice 2 of the cloves and leave the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Quarter and deseed the lemon. Peel the onion and cut into wedges; separate the layers. Pick the mint leaves off the stems; discard the stems. Using a fork, crumble the cheese.

Roast the cauliflower
2 Roast the cauliflower

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange the seasoned cauliflower in a single, even layer. Roast 20 to 22 minutes, or until tender and lightly browned.

Make the garlic croutons
3 Make the garlic croutons

While the cauliflower roasts, place the baguette halves directly onto the oven rack, cut sides up. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, transfer to a cutting board. Rub the cut side of each baguette half with the whole garlic clove; discard the garlic clove. Medium dice the baguette halves.

Cook the vegetables
4 Cook the vegetables

While the baguette halves cool, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale and sliced garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale is slightly wilted. Transfer to a large bowl. Wipe out the pan.

Cook the eggs
5 Cook the eggs

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook, without flipping, 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

Finish the salad & plate your dish
6 Finish the salad & plate your dish

To the bowl of cooked kale, add the roasted cauliflower, garlic croutons, cheese, half the mint (tearing just before adding) and the juice of all 4 lemon wedges. Toss to combine and season with salt and pepper to taste. Divide the salad between 2 plates. Top with the cooked eggs. Garnish with the remaining mint (finely chopping just before adding). Enjoy!

Tips from Home Chefs

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Roasted Cauliflower Salad

Prepare the ingredients
How To: Separate Leafy Greens from the Stems
1 Prepare the ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Halve the baguette lengthwise. Peel the garlic; thinly slice 2 of the cloves and leave the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Quarter and deseed the lemon. Peel the onion and cut into wedges; separate the layers. Pick the mint leaves off the stems; discard the stems. Using a fork, crumble the cheese.

2 Roast the cauliflower

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange the seasoned cauliflower in a single, even layer. Roast 20 to 22 minutes, or until tender and lightly browned.

Roast the cauliflower
Make the garlic croutons
3 Make the garlic croutons

While the cauliflower roasts, place the baguette halves directly onto the oven rack, cut sides up. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, transfer to a cutting board. Rub the cut side of each baguette half with the whole garlic clove; discard the garlic clove. Medium dice the baguette halves.

4 Cook the vegetables

While the baguette halves cool, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale and sliced garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale is slightly wilted. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables
Cook the eggs
5 Cook the eggs

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook, without flipping, 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

6 Finish the salad & plate your dish

To the bowl of cooked kale, add the roasted cauliflower, garlic croutons, cheese, half the mint (tearing just before adding) and the juice of all 4 lemon wedges. Toss to combine and season with salt and pepper to taste. Divide the salad between 2 plates. Top with the cooked eggs. Garnish with the remaining mint (finely chopping just before adding). Enjoy!

Finish the salad & plate your dish
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