CHOPPED KITCHEN

Roasted Cauliflower Salad

with Caper Brown Butter & Parmesan Breadcrumbs

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Servings 8-10

Seasonal salads donʼt get much more satisfying than this. Weʼre 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.

Ingredients
  • 2 Cage-Free Farm Eggs
  • 2 cloves Garlic
  • 1 head Cauliflower
  • 1 Lemon
  • 2 Tbsps Butter
  • 1 Shallot
  • 1 Tbsp Capers
  • 3 Tbsps Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
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    1 Prepare & roast the cauliflower:

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    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.

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    2 Prepare the remaining ingredients:

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    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.

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    3 Cook & peel the eggs:

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    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.

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    4 Make the parmesan breadcrumbs: