or at least a new green to try.:)
Just the other day, I was experimenting in the kitchen trying to find the best way to make cauliflower tortillas without eggs or dairy. My experiment was a bust…ish because while I was busy failing with my tortillas I also “discovered” roasted cauliflower greens. Which means I chopped off all the greens to get to the cauliflower and realized that feeding it to my compost was going to be wasteful but storing it for a vegetable broth was going to take up wayyyy too much space.
So I did what I so often do with my vegetables; I covered them in coconut oil, sprinkled them with sea salt, and roasted them at 350 degrees. The result was AMAZING! I’m not going to lie, several of the lovely leaves did not make it to the table that night. But that’s just part of a test kitchen, right?
Roasted cauliflower greens
- Cauliflower greens
- 2TBS coconut oil or olive oil
- Sea salt to taste
- Pre-heat oven to 350 degrees.
- Cut leaves from the base and rinse.
- Message greens with the olive oil and salt in either a large bowl or in a big freezer bag.
- Lay each piece without overlapping too much on a pan that’s good for roasting. I like my TeamFar Stainless Steel Baking Sheet. Pictured here and available at the link above.
- Roast for 20 to 40 minutes depending on how your oven works and how crunchy you want the leaves. I opted for 30 minutes and loved the little bit of crunch in the leaves and the flavorful stems.
Here is what the greens looked like on my plate next to my quilupa. It was delicious!
Here is my recipe for cauliflower rice that has successfully graduated from the test kitchen. Coming soon, a dairy-free, egg-free cauliflower tortilla (darn it!).
Let me know what you think in the comments below.