What to do with cauliflower stems and leaves! | Serving Tonight (2024)

FAQs

What do you do with cauliflower leaves? ›

Dr Lone suggested chopping the leaves and adding them to soups or stews, or to use them as a garnish for salads. “The leaves can be thinly sliced and used in stir-fries or roasted alongside the cauliflower florets,” said Dr Lone.

Cauliflower stems (and leaves) are totally edible. Try adding them to stocks, soups or even grating and using for coleslaw or salads. To prepare, we usually peel the outer “skin” of the stem and discard since that can be a bit tough, but after that, everything is completely tasty!

Cauliflower leaves, botanically classified as Brassica oleracea var. botrytis, are members of the Brassicaceae family along with broccoli, kale, cabbage, and brussels sprouts. Cauliflower leaves grow on a cool season biennial and are the protective leaves covering the growing cauliflower florets.

The most common cauliflower pests are aphids, flea beetles, slugs and snails, leaf hoppers, and several insect larva.

(Leaves): Put dry, unwashed leaves in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper. They should last for a few weeks. To freeze: (Heads) Wash and cut cauliflower florets off. Be sure to freeze the cut stems as well since they are completely edible!

Cauliflower Greens are an excellent source of Iron having 40 mg of Iron per 100 grams consumed. Cauliflower leaves are full of natural antioxidants that have been shown to help prevent cancer. In addition, adding the dark green leaves makes your dinner even more healthy as they contain good amount of phytonutrients.

Cauliflower flowers are edible flowers. It is a seed-reproducing annual herbaceous plant. We generally only eat the head. A white Mycelial inflorescence can be noticed on the cauliflower head.

Cauliflower may be just what you're searching for. This versatile veggie can be eaten raw, cooked, roasted, grilled, baked into a pizza crust, or cooked and mashed as a substitute for mashed potatoes. You can even rice cauliflower and serve it in place of white rice.

To harvest, cut the stem with a knife, taking the head and a few of the leaves beneath it, to protect the curd. Cauliflowers are best eaten fresh, but can be stored in a fridge for a few days – they keep better with a few leaves intact.

What to do with leftover cauliflower leaves? ›

Use cauliflower leaves as a side dish instead of spinach, kale or chard, or as an ingredient in their own right, stir-fried with ginger and honey or fermented into a zero-waste cauliflower leaf and floret kimchi. Or, for a show-stopping drinks snack or side dish, just roast them.

Roasted until crispy – Whether it's plain or with toasty spice, roasted cauliflower is one of the best ways to enjoy this vegetable. Roast until crispy and caramelized, then toss with lemon and Parmesan. Delicious!

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

Cauli leaves are bursting with an earthy flavour.

Cauliflower Greens are an excellent source of Iron having 40 mg of Iron per 100 grams consumed. Cauliflower leaves are full of natural antioxidants that have been shown to help prevent cancer. In addition, adding the dark green leaves makes your dinner even more healthy as they contain good amount of phytonutrients.

Yes, you can compost cauliflowers.

That said, you can of course eat the leaves rather than throwing them into your compost heap – the tips of the leaves are a bit like cabbage (unsurprisingly, since they're from the same veg family) while the stems can be sliced thinly and stir-fried (like broccoli stems).

Culinary. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded.