It’s been a week of learning. My taste buds are clammering for cauliflower soup. It’s in season, so it’s cheap. And the soup is to die for. Today I bought the most luscious looking head of cauliflower. It was snuggled in its bed of deep green leaves. There must be something I can do with these leaves other than compost them, I thought. Having discovered that much nutrition and goodness lies in the stems, leaves and peels of much of our fruit and vegetables, I figured the same would have to hold true for cauliflower (and broccoli) too. And I was right – it does.
Roasted Cauliflower or Broccoli Leaves. Nutritious and Delicious. “good source of Protein, Thiamin, Niacin, Pantothenic Acid, Calcium, Iron and Selenium, and a very good source of Vitamin A, Vitamin C, Riboflavin,Vitamin B6, Folate, Magnesium, Phosphorus,Potassium and Manganese
Here’s a recipe for those scrumptious full of goodness leaves –
Use any leaves: Cauliflower, Broccoli, Kale or any green:
Soy Sauce to drizzle over the leaves. (organic Tamari is wheat free sauce low sodium instead of Soy Sauce)
Four cloves of garlic.
Sesame Oil or Olive Oil
Salt and Pepper to taste
What To Do:
- Pre-heat the oven at 200 °C/400°F .
- Wash the cauliflower and leaves and cut into bite-size pieces, and then discarding the toughest outer layer of leaves. (Preferably into the composter!)
- Smash a few cloves of garlic and chop them coarsely. Chop some scallions as well. The whole scallion, not just the white part. (or use already cut up garlic which is 2 cloves per teaspoon.) Note, you can omit the scallions if you don’t want them or don’t have them. This dish tastes the same with or without them.
- Toss the garlic, onions, and cauliflower with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper.
- Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork. (Change the time if you are using a convection oven.
If you love cauliflower as much as I do, check out this site for more ideas on what to do with it.
© Raili Tanska
Nature’s larder is filled with goodies