How to use Cauliflower Greens

Here at the farm, we love all things green, especially when their unique AND taste so good. We love the cauliflower greens, because it allows us to utilize the whole plant in super nutritious and tasty ways. Cauliflower greens are packed with nutrients and vitamins and contain more nutrients than the florets. The leaves are hardy and dense, so can hold up to high heat like the simple roasted cauliflower leaves recipe below. And have a hearty stem that is tender can be very versatile with many dishes and bring a heartiness like the Japanese simmered cauliflower greens with potatoes. Let us know how you like your cauliflower greens.

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How to Roast Cauliflower Leaves

To prepare the leaves, trim off the woody ends of the stem, and cut in two bite pieces. Give the leaves a quick wash, and then throw them in a bowl or plastic bag with some oil and spices. I can’t say enough about dill and garlic powder.

Then, for the transformation, place the oiled leaves in a single layer on a baking sheet and roast in a 400°F oven until they darken and get crispy, about 15 minutes.

Or, if you already heated up the BBQ, go ahead and place larger leaves directly on a grill over high heat or on a grill pan.

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Japanese Simmered Cauliflower Leaves with Potatoes

Simple, delicious, no-waste food - cauliflower leaves are delicious and quite similar to a number of Asian greens (like bok choy).  Here, they shine in a simple, slightly sweet, simmered Japanese-style side dish.

Course: Main Dishes, Side Dish

Cuisine: Asian, Japanese

Keyword: no-waste, vegan

Servings: people (as a side or a stew)

Calories: 137 kcal

Ingredients

  • 3 cups dashi

  • 1/4 cup soy sauce

  • 1/4 cup mirin

  • 1 tbsp rice vinegar

  • 1.5 pounds yellow potatoes

  • 1 Bunch cauliflower greens

  • 1 or 2 thinly sliced leeks

  • 1 tbsp vegetable oil

Instructions

  1. Combine the dashi, soy sauce, mirin and rice vinegar in a large pot or deep frying pan and set aside.

  2. Chop the cauliflower stalks into 1 inch pieces. If the leaves are particularly large, you can separate them from the stalks. Set aside.

  3. Peel potato and cut into a 1 cm (~½ inch) cubes. Heat the oil on high in a large, heavy skillet for 1 minute. Add the potatoes, spreading them out as thinly as possible. Brown the potatoes, turning occasionally to cook the other sides (5-6 minutes).

  4. Add the potatoes, cauliflower stalks/leaves, and onions to the dashi broth and bring to a gentle boil. Reduce to a simmer and cook, uncovered, for 15-20 minutes or until the potatoes are very tender.

Recipe Notes

Serve with rice or as a side dish to a Japanese main.  The vegetables can be served on their own, or the broth can be included to make a hearty vegetable stew.

recipe, Fall, Winter, SpringSpade & Plow Organics