Instructions

1. Preheat oven to 450 degrees.
2. Fill a small pot with water, cover, and heat to boiling on high.
3. Cut cauliflower into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place in heated oven and cook for 22-24 minutes. Transfer to a large bowl.
4. Thinly slice shallot and roughly chop garlic.
5. Remove stems from kale and roughly chop the leaves.
6. Zest the lemon to get 1 tsp of zest. Halve the lemon and squeeze juice into a bowl.
7. Add eggs to pot of boiling water and cook 7 minutes. Drain the pot and rinse under cold water 30-60 seconds. When cool enough, peel eggs and season with salt and pepper.
8. In a medium pan, heat 2 tsps of olive oil on medium-high heat. Add the breadcrumbs. Season with salt and pepper. Toast, stirring frequently, 2-3 minutes or until lightly browned. Transfer breadcrumbs to a bowl and stir in the cheese.
9. In the same pan, heat 1 Tbsp olive oil on medium-high heat. Add shallot and garlic. Cook, stirring constantly, 1-2 minutes or until slightly softened. Add kale, season with salt and pepper. Cook, stirring occassionally, 2-3 minutes or until slightly wilted. Add 1/4 cup water, stirring occassionally, 2-3 minutes, or until the kale is wilted and water has cooked off.
10. Transfer to bowl of cauliflower and add the lemon zest.
11. In the same pan, heat the butter on medium-high until melted. Stir constantly, 1-2 minutes, or until the foam subsides and the butter is fragrant. Turn off the heat.
12. Add capers and lemon juice to pan and stir until combined.
13. Combine the caper brown butter to cauliflower and kale mixture and add eggs and breadcrumbs