Sunday, December 28, 2014

MEATLESS MONDAY : ROASTED CAULIFLOWER MEUNIERE

This 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.

Ingredients: (for 2)

2 Cloves Garlic 
1 Bunch Lacinato Kale 
1 Bunch Parsley 
1 Head Cauliflower 
1 Lemon 
1 Shallot 
4 Tbsp Butter (or butter alternative)
1 Tbsp Capers 
¼ Cup Panko Breadcrumbs 
¼ Cup Grated Parmesan Cheese (or vegan alternative)
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. Enjoy!

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