Root-to-Shoot Cooking: Crispy Spiced Cauliflower Leaves

When we bring home a beautiful, freshly harvested cauliflower from the allotment or the local greengrocer, it’s almost second nature to chop off the thick stalks and outer green leaves and toss them straight into the compost. But did you know you are throwing away one of the tastiest parts of the plant?

Cauliflower leaves have a wonderful, robust brassica flavour. When roasted at a high heat, the leafy edges become irresistibly crispy, while the thicker ribs turn tender and sweet. It is the perfect zero-waste snack or side dish, keeping food on your plate and out of the bin!

Prep time: 5 mins | Cook time: 15 mins | Serves: 2 as a side

Ingredients

• The outer green leaves and stalks from 1 large cauliflower

• 2 tbsp olive oil (or rapeseed oil)

• 1 tsp smoked paprika

• ½ tsp ground cumin

• A generous pinch of flaky sea salt and freshly ground black pepper

• Optional serving suggestion: A generous swoop of creamy homemade labneh or garlic yogurt to dip them in!

Method

1. Preheat your oven to 200°C (180°C fan).

2. Prep the leaves: Give your cauliflower leaves a good wash to remove any hidden allotment soil, then dry them thoroughly. If the central stalk is particularly thick, slice it into thinner, bite-sized strips so it cooks evenly.

3. Season: Toss the leaves and sliced stalks into a large mixing bowl. Drizzle over the oil, sprinkle in the smoked paprika, cumin, salt, and pepper. Use your hands to massage the oil and spices into the leaves, making sure every piece is well coated.

4. Roast: Spread the leaves out in a single layer on a large baking tray. Make sure they aren't crowded, or they will steam instead of crisping up!

5. Bake: Roast in the oven for 12–15 minutes. Check them at the 10-minute mark—you want the leafy edges to be dark and crispy, and the thicker stalks to be tender when pierced with a fork.

6. Serve: Enjoy them immediately while they are still warm and crunchy.