Roasted Cauliflower Meuniere was another delicious meal from Blue Apron. I love it because it is completely different from what I would normally cook. It is very lemony which is why it is so refreshing. In case you didn’t know, I love anything sour and lemony.
Roasted Cauliflower Meuniere
Ingredients: (for 2)
2 Cloves Garlic
1 Bunch Lacinato Kale
1 Bunch Parsley
1 Head Cauliflower
4 Tbsp Butter (or butter alternative)
1 Tbsp Capers
¼ Cup Panko Breadcrumbs
¼ Cup Grated Parmesan Cheese (or vegan alternative)
Oil for cooking
Oil for cooking
1. Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and thinly slice the garlic and shallot. Cut out and discard the kale stems. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Cut out and discard the root of the cauliflower; cut the head into medium florets. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Roughly chop the capers.
2. Roast the cauliflower:
Place the cauliflower on a sheet pan; drizzle with olive oil and season with salt and pepper. Arrange the seasoned cauliflower in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until golden brown.
3. Make the Parmesan breadcrumbs:
While the cauliflower roasts, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until golden brown and toasted. Remove from heat and add the Parmesan cheese; stir until well combined. Transfer to a paper towel-lined plate and set aside. Wipe out the pan.
4. Cook the kale:
In the same pan used to cook 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 frequently, 1 to 2 minutes, or until softened and fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until wilted. Stir in the lemon zest and season with salt and pepper to taste. Transfer to a plate and set aside. Wipe out the pan.
5. Make the meunière sauce & plate your dish:
In the same pan used to cook the kale, melt the butter on medium-high heat. Cook, 1 to 2 minutes, or until the bubbles have subsided and the butter is browned and nuttily fragrant. Remove from heat and stir in the capers, parsley and the juice of all 4 lemon wedges; season with salt and pepper to taste. To plate your dish, divide the roasted cauliflower, cooked kale and Parmesan breadcrumbs between 2 plates. Top each plate with a couple spoonfuls of the meunière sauce.