Roasted Cauliflower Leaves

Time for a little light relief! On the theme of buying veggies from the market again. I adore cauliflower: cauliflower cheese is one of my all-time favourite dishes which I could happily eat till the cows come home.

Now, when you buy a cauliflower if has the remnants of the leaves on it, protecting the creamy white florets. When you buy one from the market here, there tends to be more of the protecting leaves, so having trimmed them off to get at the florets, you’re left with a big pile of leaves and stems.

Once again, I thought “Isn’t there a way I can use all this?” And indeed there is. I sliced the thicker stems in half lengthwise, cut up the core a bit, then tossed the whole lot, leaves and stems, in some olive oil, salt, pepper and spices (I used Quatre épices ground spice mix: cinnamon, clove, nutmeg and ginger).

Plop it all in a roasting tin and then into an oven at 200 Celsius for about 15 minutes for the magic to happen. The leaves go brown and crispy, the stems and core go soft. The whole thing is utterly gorgeous. I’m never throwing all that deliciousness away again!

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