I won’t subject you to my ruminations on what would fill the other four slots (today, anyway), but I will say that if you think broccoli stems belong in that list, we need to have a talk.It comes together faster than you might think, considering that it's risotto and you're using brown rice, though you may find you need a bit more time cooking than the recipe calls for.Know of a great recipe in the Food52 archives that uses an overlooked kitchen scrap (anything from commonly discarded produce parts to stale bread to bones and more)? .

How to Use Broccoli or Cauliflower Stems and Leaves

I’ve seen eaters in the farmers’ market toss out nearly half of their purchase before they even walk away from the seller.It happens because a lot of eaters simply don’t realize they are tossing perfectly edible — and flavorful — parts of their produce.Some eaters (including this one) actually prefer the stalks and leaves of broccoli and cauliflower plants to the more commonly eaten head.The stalks of these plants have a delicate flavor and texture, like a cross between broccoli or cauliflower and a water chestnut.To prep the stalks, you need to remove the fibrous outer layer that surrounds the central “marrow.” You can use a vegetable peeler to slice it off like a carrot.It’s quite sad to drive past a recently harvested field and see piles of broccoli and cauliflower leaves left behind to rot.Broccoli and cauliflower leaves are starting to pop up in grocery stores, bundled and right at home in the leafy greens section of the produce aisle.If you are shopping in the farmers’ market, you might spot heads of broccoli and cauliflower with their leaves intact.Or you can use the “O” method in which you pinch your thumb and pointer together, leaving a small circle of space between them and drag the leaf swiftly through to strip out the rib.You can eat the ribs if you finely chop them and give them a head start in the cooking process to allow them a chance to soften before adding the rest of the leaf.The leaves cook down to a soft, silky texture and the rib retains a little bit more tooth, about the same as a braised leek.If you want to impress and amaze your family and friends — and reduce food waste — whip up a batch of broccoli stem slaw (below).Peel, simmer, puree right along with the florets for added flavor with no extra cost.Adding cauliflower or broccoli florets to your baked mac and cheese is an easy way to lighten up the dish and get an extra serving of vegetables in your meal.Peel, cut them into 1/2 inch wide batons and submerge them in a hot brine bath of vinegar seasoned with a little salt and sugar and any spices that appeal to you.A head is grated on the wide holes of a box grater or chopped finely in a food processor.The resulting pebble-like pieces are used as a substitute for the grain (actually, rice is a grass, but that’s another article) or in a variety of other applications.Sauté them over medium heat with a little garlic or onion and add a splash of something tasty such as stock, wine, cider or vinegar and simmer partially covered until tender.Give them a quick blanch in salted boiling water to make them pliable and load them up just as you would a cabbage leaf.The tender stalks add just enough crunch and their delicate flavor really lets the Asian dressing shine.If you have extra veg on hand — some radishes, daikon, cabbage, peppers — you can prep them in the same manner and throw them in as well. .

Cauliflower Leaves Noodle Stir Fry

The outer leaves of cauliflower are delicious and edible but many people throw them away.Cauliflower greens are high vitamins C, E and K, iron, potassium, fibre and calcium.This is all most shops sell them with, but if you grow your own the very outer leaves will be too tough and stringy to eat.Feel free to use a heat stable oil if you prefer to have them fried.Miso is a very nutritious food, but lots of the nutrients are destroyed when it’s heated.It’s for this reason I let the stir fry cool for a few mins before adding the miso.They are greens that contain more nutrients than cauliflower itself, similar to kale or spinach and high in vitamins and minerals.1 tsp Tamari / Soy sauce Instructions Cook the noodles as per the directions on the pack, then drain and put to one side. .

How to Cook Cauliflower Leaves

Whether roasted whole, eaten like little steaks or ground into rice or tortillas, there’s never a shortage of the cruciferous veggie in our kitchen.Coat the leaves using your hands or a pair of tongs and spread them on a baking sheet in a single layer. .

How to make the most of cauliflower leaves

The once-neglected cauliflower has been lifted to new heights in recent years, and now features regularly on restaurant menus, where it’s treated like a delicacy: chargrilled as “steaks”, pulverised into rich purees or shaved for delicate salads.Cauliflower thrives in the British climate and – whether it’s a fractal romanesco, a purple graffiti or traditional white curd – all come wrapped in a cage of rib-like leaves. .

What to do with cauliflower stems and leaves!

Next time you chop up a head of cauliflower, save the leaves, the core, and the stem and chop it all into 1” pieces.Toss them in oil, salt, and pepper and pop them in the oven!A super simple and delicious way to use cauliflower leaves and stems – roast them in the oven and pair with a garlicky dipping sauce!salt and pepper GARLICKY dipping sauce 1/2 C mayonnaise, Greek yogurt, or sour cream.Roast for 10 minutes, remove the pan and use a spatula to toss everything around, return the pan to the oven, and roast for another 10 minutes or until you see nice browning on everything.*See note Mix together all ingredients for the garlicky dipping sauce and serve alongside warm cauliflower leaves and stems. .

How to Eat Cauliflower's Delicious Leaves and Stems

The cauliflower parts that usually end up in the trash may be the tastiest part of all.When I am cooking, I consider every part and wonder if it can be eaten; carrot tops get used as herbs, herb stems join the pesto, peels are left on whenever they are edible enough.If I were just to use the florets, I would be throwing away around two-thirds of this beauty!The leaves, man, they are so good.I love roasting them, they get that melt-in-your-mouth crispy thing like kale chips. .

How to Buy, Cut and Cook a Cauliflower

Cauliflower is so versatile, a lot of us like it, it’s packed with vitamin C and K, but are you buying and cutting it the best way?While this can help with prep time, they can spoil a bit quicker than a whole head of cauliflower, so eat/cook those soon after buying.Cook some onions, carrots, garlic and cauliflower in olive oil add a few herbs, and then blend till smooth.Cook cauliflower florets in a pan with some butter or olive oil until tender, add a little garlic and enjoy with a sprinkle of parmesan cheese on top.To prepare, we usually peel the outer “skin” of the stem and discard since that can be a bit tough, but after that, everything is completely tasty! .

Can you eat cauliflower leaves?

Both leaf types are great for flavoring soups and stews, and for making vegetable stock.You can also eat the larger, outer leaves raw as a snack dipped in hummus or baba ganoush.A simple way to cook and eat cauliflower leaves is to boil them for just a few minutes, pulling them out when they are still slightly crisp.They can also be cooked with a variety of seasonings and sauces, tossed into salads when raw, paired raw with a dip such as hummus, added to any cauliflower dish for added texture and flavor, or used to flavor stocks or soups.You could also simply chop the outer leaves up into smaller pieces to make them easier to eat. .


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