🌿 Did you know you can eat cauliflower leaves? You can stir-fry them. Add them to soups and stews. Or roast until they’re crisp. They have a nutty, earthy flavour. Using them in your cooking means less food waste in the bin.
🍋 We like coating cauliflower leaves in rose harissa and roasting them till the leaves are crunchy and the stems are tender. They’re delicious dunked in a yogurt, preserved lemon, mint and parsley dip.
Harissa Roast Cauliflower Leaves
Serves 2-3
150-200g cauliflower leaves
2 tsp rose harissa paste
3 tbsp olive oil
40g preserved lemons
3-4 sprigs of mint
2-3 sprigs of flat leaf parsley
200g Greek-style yogurt
A pinch of sumac
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim any rough ends from the cauliflower stalks, then wash and pat dry.
In a mixing bowl, whisk together the harissa paste and olive oil with a pinch of salt. Add the cauliflower leaves and turn to coat them. Spread out on a baking tray. Roast for 20 mins till crisp.
Meanwhile, quarter the preserved lemons and scoop out the flesh and pith. Very finely chop the preserved lemon peel. Pick the mint leaves off their sprigs and finely slice them. Finely chop the parsley leaves and stalks.
Scoop the chopped preserved lemon peel, mint and parsley into a clean bowl. Add the yogurt and season with a pinch of salt. Stir well to mix. Taste and add more salt, if you think it needs it. Transfer to a small serving bowl and sprinkle over a little sumac.
When the cauliflower leaves are crisp and the stems are tender, transfer to a serving plate. Serve with the yogurt dip for dunking.
#AbelandCole #Recipe #Cauliflower #CauliflowerRecipes #LoveFoodHateWaste #Vegetarian #VegetarianRecipes #ZeroFoodWaste
http://www.abelandcole.co.uk
https://www.youtube.com/AbelandCole
https://www.facebook.com/AbelandCole
Tweets by AbelandCole
https://instagram.com/abelandcole
1 Comment
Wash them first, damn 😭