Being a nurse, I always assumed that cauliflower was so named because it is white and lumpy, and a baby born with a ‘caul’ or remnant of the amniotic sac, has a thin white membrane covering a portion of its head or body. Wrong.
Caul is latin for cabbage.
Being a somewhat competent gardener, I assumed that when I planted my cauliflower nice and early that I would get to enjoy the big globes of white lumpiness that are spectacular creamed, roasted or raw dipped in a variety of sauces. Wrong. I got no big globes.
(There was also the change in shade to this particular bed going from some morning shade to sun all day long – but that is another story…)
I got no white lumpy stuff or even tiny globes anywhere on this plant!
Being practical when it comes to my garden space I thought I’d just yank up all those non cauliflower-bearing stalks of large leaves and plant some beans. I thought I’d chop them up in my Vita Mix into compost. Wrong again.
Happily this time.
What if they’re edible? Broccoli rabe is a high-end grocery item, right?
With the help of my 11 year old who is always willing to do research chores on the web for me, I discovered that indeed cauliflower leaves are edible.
So we ate them.
I found several links pointing to the same recipe for roasting cauliflower leaves. Here’s how.
(This recipe was adapted from one by Mei Lei – I found it and further adapted it from Green Talk)
Use any leaves: Cauliflower, Broccoli, Kale or any green:
Soy Sauce to drizzle over the leaves. (I used Bragg’s liquid aminos)
Scallions – I used a leek – from the garden ; )
Four cloves of garlic (I didn’t have any garlic, flavor was still great without it)
Sesame Oil or Olive Oil (I used olive)
Salt and Pepper to taste
What To Do:
Pre-heat the oven to 400°F .
Wash the cauliflower (if you have any actual flower) and leaves and cut into bite-size pieces, discarding the toughest outer layer of leaves.
Smash a few cloves of garlic and chop them coarsely. Chop your scallions/leeks as well. The whole scallion, not just the white part.
Toss the garlic, onions, and cauliflower with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper. Note, we omit the salt. (I used a Pyrex 9 by 11 pan and just filled it up with the leaves. If you have to many leaves make another batch.)
Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork.
I recommend if you are using chunks of stalk and/or have chunks of cauliflower, that you start them out first in the oven for 5 – 10 minutes, then add your leaves. Or make sure that you chop stalks into small pieces. I liked the crispiness of the leaves but my husband did not. So adjust your cooking time according to your Crispy Leaf Tolerance Level (also known as CLTL).
Green Talk also had links to some other cauliflower leaf recipes – this one sounds very promising to me!
I LOVE eating fresh from the garden. And even when I don’t have the brilliant, sweet, clear cut goodness of strawberries in the garden (Little Sis made an uncooked strawberry pie from her garden a few days ago), there is always unexpected goodness. A lot of the goodness can’t be eaten, but only digested as my garden continues to teach me lessons about perseverance, flexibility, the reward of physical labor… and daisies. Because really, how can you not see the bright side, adapt to change, and have a great day when you have daisies in the garden?