Warm Cauliflower & Kale Salad

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Core the cauliflower; cut the head into bite-sized florets. Peel and thinly slice the shallot. Peel and mince the garlic. Remove and discard the kale stems, keeping the leaves whole. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the capers. Finely chop the parsley leaves and stems. Roughly chop the almonds.

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer to a large bowl. Season with salt and pepper to taste.

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 lightly browned. Transfer to a bowl and stir in the cheese. Wipe out the pan.

While the cauliflower continues to roast, carefully add the eggs to the pot of boiling water. Cook for exactly 6 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 and set aside in a warm place.

While the eggs cook, in the pan used to toast the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. 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. Turn off the heat; stir in the lemon zest. Transfer to the bowl of roasted cauliflower. Toss to combine; season with salt and pepper to taste. Wipe out the pan.

In the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the capers, parsley and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Divide the roasted cauliflower and cooked kale between 2 bowls. Top with the parmesan breadcrumbs, almonds, peeled eggs and sauce. Season the eggs with salt and pepper. Enjoy!