Three Ways To Use Cauliflower Stalks & Leaves

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All right, cauliflower lovers, listen up! Cauliflower leaves are delicious and very much edible. Cauli leaves are often overlooked, but it's time to give them the spotlight they deserve. We've written down three ways to use cauliflower leaves and stalks to provide you with some inspiration.

_{Add to Stocks, Stews, Soups, and Stir-Fries:}

Cauli leaves are bursting with an earthy flavour. They have a natural nuttiness that will make a more complex and well-rounded dinner. The leaves will bring a crunch to your stir fry and add a hearty element to your meal.

_{Roast the Stalks AND LEAVES:}

Make the stalks and leaves into a side to have with your dinner. Place them on a baking tray, drizzle with olive oil, and season with a pinch of salt and pepper. You can get creative by adding any herbs and spices you wish. Pop them into the oven at 170 degrees Celsius for 12-15 minutes, flipping the leaves halfway through. If the leaves are small and the stalk is thin, they may cook faster.

_{Make Cauliflower Leaf Chermoula}

Chermoula is a zesty and aromatic North African sauce or marinade typically consisting of a blend of fresh herbs, spices, citrus juice, and olive oil. Use it as a dipping sauce, drizzled over roasted veggies or as a marinade for meat.

Start by giving those leaves a good wash and shake-dry. Delicately pull the leaves off the sturdy stalks and roll them up for slicing. Here's how to whip up this tantalising concoction:

_Ingredients:

1 tsp toasted cumin seeds
1 cup cauliflower leaves, washed and sliced
½ tablespoon minced ginger
2 cloves garlic, crushed
Juice of half a lemon
1 tsp chilli flakes
Salt, to taste

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_{INSTRUCTIONS:}

In a blender or mortar and pestle, combine the cumin seeds, sliced cauliflower leaves, minced ginger, crushed garlic, lemon juice, chilli flakes, and a dash of salt. Blend or grind until you've got a vibrant, fragrant sauce that's bursting with flavour. Drizzle this chermoula over grilled meats or roasted veggies, or use it as a dip.