Sometimes, I strip off the green leaves from the stem and use them as I would use cabbage leaves. Then use the stem, sliced up in a stir fry, a curry, a casserole or soup, or just as a vegetable side. I often chop them and use in soup as I can use up a lot that way. I especially like cauliflower leaves soup with turmeric, ginger, garlic and coconut.
They are lovely cooked and eaten as a vegetable, either with cauliflower florets, or separately. Use cauliflower leaves or broccoli stalks in a cheese sauce instead of florets. Drizzle with oil, season, and sprinkle with curry spices, then roast in a hot oven. My favourite way is with tandoori spice. One day, I decided to shred the latest lot to use in a soup, and once I had done it, I realised what a useful item had been created. I had some that day, just as they were, in a salad.
They taste vaguely green and a little like salad leaves. Use in the soup, as was intended Steam and use as a vegetable Cover with a cheese sauce Cover with a tomato sauce, top with cheese NB — Cons of cauliflower leaves! Other ways to use cauliflower I love this tomato stewed cauliflower. Cauliflower Leaves Pesto This is another way of using cauliflower leaves in soup. This version is from a weekly meal plan Cauliflower and chick pea soup with little dumplings.
Cauliflower Leaves 5 from 2 votes. Shred cauliflower leaves for lots of new ways to use them. Click here to add your own private notes. Cook Mode Prevent your screen from going dark.
Prep Time: 10 mins. Total Time: 10 mins. Course: Side Dish. Cuisine: English. Gluten Free. Low Calorie. Low Fat. Servings: 6 from 1 medium cauliflower. Slaw If you want to impress and amaze your family and friends — and reduce food waste — whip up a batch of broccoli stem slaw below.
Shred up some peeled broccoli stalks, carrots and maybe some radish. Drizzle on your favorite dressing. Soup Pureed soup is a perfect gateway recipe to using up your stems. Peel, simmer, puree right along with the florets for added flavor with no extra cost. Mac and Cheese Adding cauliflower or broccoli florets to your baked mac and cheese is an easy way to lighten up the dish and get an extra serving of vegetables in your meal.
Add the peeled and chopped stalks as well. No one will even notice. Pickled Turn the stalks into a quick pickle. Cool cover and refrigerate overnight and keep them up to three weeks. Rice It Ricing cauliflower is all the rage with eaters who are looking to lower their carb intake.
A head is grated on the wide holes of a box grater or chopped finely in a food processor. Braise Braise broccoli and cauliflower leaves as you would any other leafy green such as kale or chard. Stuffed Cabbage Stuffed cabbage , aka Polish Golabki , filled with a mixture of ground meat and rice can also be stuffed broccoli or cauliflower leaves. Give them a quick blanch in salted boiling water to make them pliable and load them up just as you would a cabbage leaf.
Steam You can steam any of part of the plant for a powerhouse of a healthy side dish. Salad The stalks and leaves of broccoli and cauliflower are great in salads. Dice peeled stalks and toss them in. Cut the stemmed leaves into chiffonade and massage with a bit of dressing to soften them.
FoodMonster App. Support Us. Buy our Cookbooks. Sign Our Petitions. Check out our must-buy plant-based cookbooks! Learn more. Dairy Free. Cauliflower leaves Olive oil Salt and pepper. Wash the leaves. Pat dry and arrange on a baking tray.
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