Earlier adventures at the farmer’s market yielded SO many giant cauliflower leaves! I’m talking bigger than my head here people. They were pulled out of the “to-be-composted” bin at one of the produce stands and gifted to me along with some beautiful beet greens and an armful of carrot tops I put to good use in this amazing Sunflower Seed and Carrot Top Pesto. Cauliflower leaves are a totally underrated leafy green and so easy to use in any veggie meal.
Roasted cauliflower leaves make for a crispy, flavorful addition to your salad bowl or a quick snack on their own… but let’s be real, I’m here for the snacks above all else. We keep it super simple with some quality olive oil, salt, lots of lemon, and fresh rosemary. This is an awesome way to make use of an unconventional ingredient. Keeping up with the low waste recipe trend to make the most of our produce!
Challenge yourself to ask vendors for their leftover leaves, chances are they have a plethora they are more than happy to give away!
Making the most of our produce in an easy, fresh roasted recipe.
- 4 - 5 cauliflower leaves
- 1/2 juice of a whole lemon, plus thin slices for roasting
- 2 - 3 tbsp olive oil
- 2 tbsp chopped rosemary
- salt to taste
Preheat oven to 400° F.
Wash, dry, and chop cauliflower leaves into thin strips. Remove largest part of the stem from the bottom of the leave. You can either compost this or chop very thinly to use in other meals.
Add strips, lemon juice, olive oil, and rosemary to large bowl and stir to coat evenly.
Lay out strips on larger baking sheet evenly. Sprinkle salt across the sheet and add lemon slices on top.
Place baking sheet in oven and bake for 10 - 12 minutes or until edges start to curl slightly.
Enjoy right out of the oven, atop a fresh salad, or as a savory side dish. Keep in the fridge in an airtight container 2 - 3 days.
What do you like topping your roasted veggies with?
Let me know if you give this a try! #closedloopcooking