Lou and I have had a very hectic but exciting week; we bought our first apartment. 🙂 We just moved in over the weekend, and I’ll tell ya you never really know how much stuff you have until you have to pack it all up and then unpack it again. This is my 6th apartment since I moved to NYC after grad school. I’ve loved the experience of living all over the different areas of Manhattan, both with my best friends and with Lou, but I’m happy to be finally settling in a place that we will stay for a little while. 🙂
So over the past week or so my kitchen stuff has been in boxes and I haven’t been cooking. I’ve been having protein shakes are breakfast and dinner (using the opportunity for a mini cleanse), and grabbing lunch on the way to work. This Warm Cauliflower & Kale Salad is an amazing recipe I adapted from Blue Apron awhile back. It’s portioned for two people and absolutely delicious! I’ve been saving it for a time in need. 🙂
I’ll share some pics of the apartment soon once we are settled!
- 2 Cage-Free Farm Eggs
- 2 Cloves Garlic, minced
- 1 large Head Cauliflower, chopped into florets
- 1 Lemon
- 1 large bunch of Lacinato Kale, stem removed
- 1 small Bunch of Parsley, finely chopped
- 3 Tablespoons Roasted Almonds, roughly chopped
- 2 Tablespoons of olive oil or ghee butter
- 1 Shallot
- 1 Tablespoon Capers, roughly chopped
- ⅓ Cup gluten free breadcrumbs
- ¼ Cup Grated Parmesan Cheese (*optional)
- Olive oil *extra
- Preheat the oven to 475°F.
- Heat a small pot of water to boiling on high.
- Zest the outside of the lemon to get 2 teaspoons of zest. Set aside.
- Quarter and deseed the lemon, set aside.
- Place the cauliflower on a sheet pan, drizzle with olive oil and season with salt and pepper
- Roast for 20 minutes and then transfer the cauliflower to a large bowl.
- 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 Parmesan cheese. Wipe out the pan.
- 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.
- Carefully peel the cooked eggs and set aside.
- 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 the mixture 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 2 tablespoons of olive oil on medium-high until melted.
- 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 from the pan.
- Season the eggs with salt and pepper.