Reprinted from Blue Apron
Meunière is a simple, delicious sauce essential to Creole cooking. Made with browned butter, lemon and finely chopped parsley, this tangy, velvety sauce is traditionally served over fish. But meunière is delicious on just about everything. And we’ll prove it with this recipe. It balances and accents the flavor of the cauliflower, kale and silky soft-boiled eggs, providing the perfect finishing touch.
Makes 2 servings; about 580 calories per serving
Preheat the oven to 500 degrees Fahrenheit. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Remove the eggs from the refrigerator to bring to room temperature. 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.
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.
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. 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.
While the cauliflower continues to roast, add the eggs to the pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the eggs. Set aside.
While the eggs cook, 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 a quarter 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.
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 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, Parmesan breadcrumbs and soft-boiled eggs between 2 plates. Season the eggs with salt and pepper. Top each plate with a couple spoonfuls of the meunière sauce. Enjoy!