Roast Cauliflower Leaves

side dish

Roasted cauliflower leaves are the new kale chips!

Stop throwing out your cauliflower leaves and give them the attention they deserve. The leaves are just as tasty and edible as the head. When you roast them they get lovely and crispy like a kale chip with a more tender stem. 

Roasted Cauliflower Leaves

How to:

Simply remove the leaves from the head and give them a wash. 


Option 1:

If you want to serve them as a hot side dish, leave the leaves whole only cutting the biggest, thickest stemmed leaves in half lengthways down the middle of the stem. 


Option 2: 

If you want to make them as a chip/snack you can store for later, run your knife down each side of the stalk to remove and only use the leaves. The stalks are yummy and tender but won't store well. 



Pop them on a baking tray, drizzle with olive oil, season with sea salt and cracked pepper (or add your favourite seasoning) and roast at 200C (400F) for about 10-15 minutes until leaves are crispy.

Here I make them the star of the show serving them as their own side dish with a tahini dipping sauce. You can also pop them on the same tray as your cauliflower florets or other mixed veggies and roast as you normally would.