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. .
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. .
What to do with cauliflower stems and leaves!
The pale green leaves of cauliflower become shatteringly crisp leaf-chips in the oven and the tough stems transform into tender roasted bits – all of which are perfect with a creamy dipping sauce.★★★★★ 5 from 1 reviews A super simple and delicious way to use cauliflower leaves and stems – roast them in the oven and pair with a garlicky dipping sauce!Cuisine: American Ingredients Scale 1x 2x 3x Leaves, stem, and core from 1 cauliflower, chopped into 1” pieces.Toss the chopped leaves, stem, and core in about 2 TBS of oil and season with salt and pepper.*See note Mix together all ingredients for the garlicky dipping sauce and serve alongside warm cauliflower leaves and stems.Notes You may want to remove any small, thin leaves from the baking sheet after the first 10 minutes of roasting to prevent them from burning. .
My husband’s favourite vegetable is cauliflower and he often brings one home from a shopping expedition.Cauliflower are full of vitamins and minerals, lots of fibre and even provide protein.If you are lucky enough to have a market nearby, with a green grocery stall, they often chop off a lot of the leaves and stems and may even give them to you for nothing.Cauliflower straight from the ground have a great many more leaves, which have been chopped off long before they reach the shops.Then use the stem, sliced up in a stir fry, a curry, a casserole or soup, or just as a vegetable side.Use cauliflower leaves or broccoli stalks in a cheese sauce instead of florets.Drizzle with oil, season, and sprinkle with curry spices, then roast in a hot oven.One day, I decided to shred the latest lot to use in a soup, and once I had done it, I realised what a useful item had been created.So treat with caution and make sure you use them, or bag and freeze, the same day if you can, or be prepared for the consequences!The batter on these cauliflower florets is simply amazing – what a wonderful dish to serve. .
What to do with cauliflower leaves
Cooking cauliflower leaves is one of the small but important habits you can adopt to cut down on food waste in the home.They’re just as edible as the cauliflower stems or florets (the immature flowers of the plant) we usually cook up.Preheat the oven to 200 degrees C. Toss in olive oil and a little sea salt, then roast for 20-30 mins.The leaves should be crisp and slightly charred, perfect for snacking or serving alongside the cauliflower head.Preheat a fan oven to 200 degrees C.
Toss the leaves of one cauliflower in olive oil and sea salt and roast for 12-15 mins.Put the leaves and stem from the cauliflower, 1 clove of crushed garlic and herbs of your choice into a food processor.Wait for the sauce to evaporate onto the leaves, then remove from the heat and serve immediately.With the food processor still running, drizzle 90-120ml of olive oil through the hole in the top.Heat 1 tbsp vegetable oil on high in a large skillet for 1 min, then add the potatoes, spreading them out thinly.Add the broth and cauliflower greens to the potatoes and bring to a gentle boil. .
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 with Cauliflower Leaves
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)? .
Cauliflower leaf saag chana
When we last left Stacy and Emily Cloyd, they had made a delightful salad from the abundant leaves of their monster farmers market cauliflower.Because cauliflower is in the mustard family, Emily figured the leaves would be a natural fit.We’re calling this “saag chana” based on the star ingredients, but Emily built it around her recipe for another Indian favorite: palak paneer.Fair warning – An impressive list of spices makes this recipe look long, but improvising based on what you have is encouraged!Here’s Emily’s take on modifications: “If you don’t have some of the things (e.g., fenugreek leaves, cinnamon sticks, cardamom pods) you can leave them out or substitute dried/ground spices, you can adjust the amount of crushed red pepper up or down to make it more/less spicy, or you can use more/less greens or chickpeas depending on your taste.”.If your cauliflower isn’t as leaf-endowed as Stacy and Emily’s (check out His Leafiness at the bottom of this recipe!), you can supplement with mustard greens, kale, spinach or anything else you find appealing.If your cauliflower isn’t as leaf-endowed as Stacy and Emily’s (check out His Leafiness at the bottom of this recipe!), you can supplement with mustard greens, kale, spinach or anything else you find appealing.(Don’t forget to set aside the chickpea water for making mousse!).Below is what Emily used, but feel free to treat it as a guide and work with what you have on hand or what you find most appealing.Below is what Emily used, but feel free to treat it as a guide and work with what you have on hand or what you find most appealing.5 green cardamom pods, lightly crushed to break skin.5 green cardamom pods, lightly crushed to break skin.Then slice them with your knife perpendicular to the “cigar” for a chiffonade style cut (just as in the salad Stacy and Emily also made with the leaves from the very same prolific cauliflower).Emily likes the chiffonade chop for its efficiency and because it yields small, uniformly sized pieces that cook evenly.Place cauliflower leaves, any other greens, onion, ginger slices, peeled garlic, and water in a large pan and bring to a boil over high heat.Reduce heat to medium low, cover, and simmer until greens are wilted and onion is tender, about 10 minutes.Let cool, then pulse lightly in a food processor until just minced (don’t make a smooth puree) and return to the pan.Heat the oil and ghee in a small saucepan over medium-high heat and sauté ginger matchsticks, cinnamon sticks (or ground cinnamon), and cardamom pods (or ground cardamom) for one to two minutes, until the ginger is golden.Add the minced garlic, crushed red pepper flakes, coriander, garam masala, fenugreek leaves, paprika, and salt. .
Japanese Dashi-Simmered Cauliflower Leaves & Potatoes
In fact, unless something is just unimaginably tough (Brussels sprout stalks come to mind), every little bit of a brassicaceous vegetable can be eaten, including the delightful leaves surrounding a head of cauliflower.I don't have any direct evidence to point to, but I would comfortably bet that the reason is quite simple: shipping cauliflower heads in big boxes would tend to mangle any attached leaves, so they're removed (except for the tightly adhering stalks).But I've also stood there and watch as people pull out a nice creamy white head only to strip every leaf off and throw them into the provided bin. .