This is like finding a $20 bill in the pocket of a jacket you haven’t worn in a while! Recently @deannacarter posted on her amazing instagram account about chopping the cauliflower leaves right in with the chunks when she roasts her flowerettes….lightbulb…I can roast the leaves?!! I can’t believe I have been throwing those out!! I like to use my flowerettes for cauli mash and cauli rice…so I decided to try roasting the leaves all by themselves. Score…tastes like bok choy! Super yummy! Thanks Deanna for the inspiration!!
Oven Roasted Cauliflower Leaves
- Wash and slice up the leaves.
- Toss them in a bowl with olive oil and sea salt. My favorite it Maldon…I buy it by the bucket as it is my every day salt.
- Place on a parchment lined baking sheet.
- Roast at 425 for about 30 min until toasty on the edges…give them a little stir mid-way.
Here they are served with my husband’s Buffalo Cut Chicken Wings and some of my Creamy Cauliflower Leek Soup.
3 thoughts on “Oven Roasted Cauliflower Leaves”
Tried this today. So yummy! I only did 375* for 15 minutes and it was great! Thanks!
glad you liked it and good to know it works at different temps! We have a Wolf range with only 1 oven, so sometimes we have to coordinate a meal so the temp works for all that is being cooked. Roasted veggies are pretty forgiving, so if I need to I will just cook them at whatever my meat temp is…or we cook our meats on the grill or in the smoker if needed.