Crispy roasted cauliflower leaves

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 Carrot Top and Wilty Kale Pesto. Cauliflower leaves are a totally underrated leafy green and so easy to use in any veggie meal.

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Cauliflower leaves
Cauliflower leaves

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!

What do you like topping your roasted veggies with?
Let me know if you give this a try! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Crispy roasted cauliflower leaves   by

Making the most of our cauliflower produce in an easy, roasted side dish.

makes: 2 servings | prep time: 10 min | cook time: 12 min | total time: 22 min

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roasted cauliflower leaves and lemon on a tray


  • 4 - 5 cauliflower leaves
  • juice from half a lemon, plus thin rounds for roasting
  • 2 - 3 tbsp olive oil
  • 2 tbsp chopped rosemary
  • salt to taste


  1. Preheat oven to 400° F.
  2. Wash, dry, and chop cauliflower leaves into thin strips. Remove largest part of the stem from the bottom of the leave. You can chop these very thinly to include on the roasting tray.
  3. Add strips, lemon juice, olive oil, and rosemary to large bowl and stir to coat evenly. Lay out pieces on large baking sheet evenly. Try not to overlap. Sprinkle salt across the sheet and add lemon slices on top.
  4. Bake for 10 – 12 minutes or until edges start to curl slightly.
  5. 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.
Rated [awcr_rating type="averageRating"]/5 based on 6 reviews


6 thoughts on “Crispy roasted cauliflower leaves”

  1. What a great idea and great use for the leaves. And this is one thing my kids will almost always eat (crispy veggies). Score!
    Thanks for a great idea.

  2. I try to use the leftover leaves from produce as much as possible, but I’ve never tried cauliflower leaves. Roasting them sounds especially tasty, and I’m glad it’s starting to cool off so I can turn on the oven!


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