This is one of those recipes that sings to my zero waste ethos.
It’s so simple it barely requires writing down, and the result is so delightful I bet you’ll say “I can’t believe we haven’t always been doing this with our cauliflower leaves” (with a slight tinge of sadness at all those ‘scraps’ that ended up in the bin!)
Anyway as I was saying these curvaceous crisps are a true delight, the leaves are so crunchy and the stems take on an incredible buttery chewiness that is just a brilliant contrast in texture. I could happily much through a tray by themselves or add a little houmous or tahini drizzle for a delicious dipping scenario.
Serving size will depend on the leafiness of your cauliflower and your inclination to share….!
- Leaves of a large cauliflower
Variations: 1 teaspoon of extra virgin olive oil +
- 1 teaspoon chilli flakes
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 tablespoon nutritional yeast
- Preheat your oven to 180C and line a large flat tray with baking parchment.
- Wash the leaves and dry them thoroughly. If you’re just going making plain ones arrange them on the tray and pop into the oven, or drizzle with the olive oil and use your hands to rub it in well before sprinkling with your chosen seasonings.
- Bake for 10-15 minutes until the edges are golden and crisp. Leave to cool on the tray as they will crisp up more.
- They’re best enjoyed fresh but will keep for a day or 2 in an airtight container, longer than that and they’ll lose their crispness.