kale & cauliflower salad

How’s your bracket doing?!

I feel like every year everyone says theirs is terrible, but someone MUST be doing well, right?

I watch almost zero basketball games during the regular season but then I get completely obsessed with the tournament. I always want to make it interesting so I choose tons of upsets but then I wonder why I never even come close to winning the pool.

This year I also made a lot of my initial picks based on which clinics I enjoy going to and which ones I don’t. Without naming any specifics, let’s say I picked a certain clinic in Virginia to lose in the first round and a certain other clinic in Virginia go to to the Sweet 16.

As it turns out, there is not a significant correlation between a university’s basketball performance and the personalities of their cochlear implant audiologists.

We went over to Kelly and Aaron’s for dinner last weekend to watch a bunch of the games (I’m too cheap to pay for HD and apparently that’s a cardinal sin in March), and Kelly made us this salad! They got it in their Blue Apron and she re-created it, and now I’m re-re-creating it.

Blue Apron sent this as a full meal, but the GS and Aaron felt pretty strongly that a 6-minute egg is not a sufficient amount of protein for a meal. So my contribution was chicken cutlets topped with roasted red peppers and provolone. Up to you.

Kale & Cauliflower Salad

1 head cauliflower

5 cups kale

1 shallot

2 cloves garlic

4 tbs butter

1 tbs capers

1/2 cup panko breadcrumbs

4 eggs

Chop the cauliflower and spread the florets on a baking sheet. Season with olive oil, salt & pepper and roast at 425 for about 15-20 minutes. Use of purple cauliflower instead of the regular white (ivory?) is completely optional but highly recommended. Look how pretty!

Bring a small pot of water to a boil. Once it’s boiling, add the eggs and cook for exactly 6 minutes. Transfer to a bowl of ice water until you’re ready to serve.

In a medium saucepan, saute the shallot and garlic. Add the kale (and a splash of water), cover the pot, and reduce the heat to medium-low. Stir occasionally and cook until the kale is wilted and deep green.

Toast the panko breadcrumbs until they are lightly browned. Transfer to a bowl. In the same pan, heat the butter on low in a saucepan until browned. Remove from heat and add the capers.

Add the cauliflower, breadcrumbs, and the capers/brown butter to the saucepan with the kale and shallots and stir everything to combine. Peel the eggs and add one to each dish.