Skip To Content

Roasted Cauliflower & Kale Salad with Fried Egg & Asparagus

1 hr 15 min
45 min prep
30 min cook

Serves 5

21gCarbs
14gFat
10gProtein

Ingredients

  • 1 head Cauliflower, trimmed and cut into 1-inch florets
  • 1/2 lb Fresh asparagus, cut into 1-inch pieces
  • 1 tbsp Extra virgin olive oil, divided
  • 1/2 lb H-E-B Kale Cranberry Pepita Salad
  • 1 cup Red onion, sliced
  • 2 tbsp Feta, crumbled
  • 1 Tomato, diced
  • 5 Large eggs, whites only
  • 1 Fresh lemon juice

Shop ingredients

  • Item, Fresh Cauliflower. Quantity: 1 each. Price: $3.10.
    Fresh Cauliflower
    1 head needed

    $3.10

    Adjust quantity
  • Item, Fresh Asparagus Bunch. Quantity: 1 each. Price: $3.41.
    Fresh Asparagus Bunch
    1/2 lb needed

    $3.41

    Adjust quantity
  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    1 tbsp needed

    $8.61

    Adjust quantity
  • Item, H-E-B Chopped Salad Kit - Sweet Kale. Quantity: 1 each. Price: $4.14.
    H-E-B Chopped Salad Kit - Sweet Kale
    1/2 lb needed

    $4.14

    Adjust quantity
  • Item, Fresh Red Onion. Quantity: 1 each. Price: $0.81.
    Fresh Red Onion
    1 cup needed

    $0.81

    Adjust quantity
  • Item, Athenos Traditional Feta Cheese Crumbles. Quantity: 1 each. Price: $4.43.
    Athenos Traditional Feta Cheese Crumbles
    2 tbsp needed

    $4.43

    Adjust quantity
  • Item, Fresh Greenhouse Tomato. Quantity: 1 each. Price: $1.02.
    Fresh Greenhouse Tomato
    1 item needed

    $1.02

    Adjust quantity
  • Item, Hill Country Fare Grade A Large White Eggs. Quantity: 1 each. Price: $2.79.
    Hill Country Fare Grade A Large White Eggs
    5 items needed

    $2.79

    Adjust quantity
  • Item, Fresh Small Lemon. Quantity: 1. Price: 2 for $1.04.
    Fresh Small Lemon
    1 item needed

    2 for $1.04

    Adjust quantity

Instructions

  1. Preheat oven to 400ºF.
  2. Combine cauliflower, asparagus and 1/2 tablespoon olive oil in a large bowl and mix until vegetables are evenly coated.
  3. Transfer to a large baking dish and roast approximately 20 minutes or until cauliflower is well browned.
  4. In a large bowl, combine cauliflower and asparagus mixture with kale salad, red onion, feta and diced tomatoes. Set aside.
  5. Place a large non-stick skillet over low heat.
  6. Add remaining olive oil and cook eggs until whites turn opaque and are firm around the edges.
  7. To serve, place salad in a shallow bowl and top with a fried egg whites and a bit of lemon juice.

Nutrition

Nutrition Facts

5 servings

  • Amount Per Serving
    Calories
    240
  • % Daily Value*
  • Total Fat
    • 14g
    • 22%
  • Saturated Fat
    • 1.5g
    • 8%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 440mg
    • 18%
  • Total Carbohydrate
    • 21g
    • 7%
  • Dietary Fiber
    • 5g
  • Sugars
    • 10g
  • Protein
    • 10g
  • Vitamin C
    • 120%
  • Calcium
    • 10%
  • Iron
    • 15%
  • Vitamin A
    • 70%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.