Roasted Cauliflower Salad with Panko Breadcrumbs

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.

Instructions

  1. Place an oven rack in the center of the oven, then preheat to 450°C • 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- 24 minutes, or until lightly browned and tender when pierced with a fork • Carefully transfer to a large bowl • While the cauliflower roasts, peel and thinly slice the onion • 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 (t) of zest (or use a zester) • Quarter and deseed the lemon.
  2. 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 • While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 (t) of olive oil on medium-high until hot • Add the breadcrumbs; season with salt and pepper • Toast, stirring frequently, 2-4 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.
  3. In the same pan, heat 1 (T) of olive oil on medium-high until hot • Add the sliced onion and chopped garlic; season with salt and pepper • Cook, stirring frequently, 1-2 minutes, or until softened • Add the chopped kale and ¼ cup of water; season with salt and pepper • Cook, stirring occasionally, 3-4 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.
  4. In the same pan, heat the butter on medium-high until melted • Cook, stirring frequently and swirling the pan, 1-2 minutes, or until browned and nuttily fragrant • 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

Tools you will need:

Kitchen Knife • Chopping Board Kettle • Saucepan • Bowl

Ready In

35 mins

Difficulty

Easy

Yield

Serves 2

Ingredients

  • 100

    Kale ( gr )

  • 2

    Egg ( pc )

  • 2

    Garlic Clove

  • 300

    Cauliflower ( gr )

  • 1

    Lemon ( pc )

  • 1

    Onion ( pc )

  • 1

    Capers ( T )

  • 3

    Panko Breadcrumbs ( T )

  • 0.25

    Grated Parmesan Cheese ( cup )

  • 2

    Butter ( T )

  • Olive Oil to taste

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 439kCal