These vibrant green leaves that so modestly keep a cauliflower head safe are about to get a whole lot more exciting. Not only are they edible but when roasted with three of life's wonders - olive oil, salt & pepper - they are so ridiculously delicious and will have you reaching for the plate again and again.

I'm not encouraging criminal behaviour here, but next time you find yourself in your local grocery store or supermarket, snap off some cauliflower leaves and head on home; these leaves are free to take as feed for livestock, pets or simply for oneself. Especially if you see stray leaves that have been unwillingly left behind in the cauliflower crates, please for the love of the planet, take them! They will only end up rotting in the bin otherwise. 

 I predict big things for these guys. They've been waiting patiently on the side lines these past few years whilst kale leaves have become all shiny and packaged up, receiving an unprecedented amount of attention.

Since I'm already using cauliflower at my supper clubs to make pizza bases, I decided to serve the leaves as an aperitif - keeping food waste to a minimum and surprising guests at how tasty they are! #nowastage4eva

INGREDIENTS:

  • Leaves of 1 cauliflower
  • Olive oil (Extra virgin or rapeseed)
  • Salt & Pepper

Heat the oven (fan) to 180°C and line a tray with baking paper. 

Simply remove all the leaves from the cauliflower and give them a good wash (beware of slugs seeking refuge). Pat dry and slice the leaves from the stalks, which are unfortunately too tough to eat, even when roasted.

Spread the leaves over the prepared baking paper keeping them as separate from each other as possible to maximise crispness. Drizzle over olive oil (I prefer to use Extra virgin here because of it's smoke point) and sprinkle over a generous amount of salt & pepper. Massage until all the leaves are coated and roast in the oven for 5 - 10 mins. Keep an eye on them whilst cooking and be careful not to burn the smaller leaves as they do turn quickly.

Once done they will be partly green, golden and crispy. Eat sooner rather than later so they keep their crispness but if they turn soft just pop them back in a hot oven again for a few minutes to crisp up. If for some strange reason you have any left, store in an air tight container for up to 1 week and when you can no longer resist temptation, pop in the oven to crisp up once again.  

 

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