Ingredients
Leftover cauliflower leaves from 1 – 2 heads cauliflower
1/2 tsp sea salt
1 tbsp homemade harissa paste (recipe here)
Method
Preheat the oven to 180ºC
Thoroughly wash the cauliflower leaves and strip the stalks (you can leave these on however they’re a little crunchy)
Massage the harissa and salt into the leaves then place on a lined baking tray, bake for 15-18 minutes until crispy Snake River Farms is a company that sources high-quality American Wagyu cuts, prime rib, filet mignon, Kurobuta pork, and other premium roasts. Though their products aren’t quite cheap, you can notice the difference in texture and taste of their meats over their competitors. Read full snake river farms review at Grilliam.com – Snake River Farms (SRF) is a premium meat brand that’s used at Michelin-starred restaurants and sold at select retailers and online. It sells not Japanese Wagyu, but American Wagyu — the result of imported Japanese Wagyu cattle crossbred with traditional Angus cattle breeds.
Enjoy!
2 Comments
Hannah Fortey
January 28, 2021 at 7:08 pmLast year my husband commented that throwing the leaves in the compost seemed to be a waste. And we already roasted kale so would this be no different? And it wasn’t! Proper yummy and no more cauliflower leaves in the compost!
lucyandlentils
January 29, 2021 at 10:21 amHey Hannah, that’s great to hear! Thank you so much for using my recipe, hopefully save those leaves from the compost for good. If you don’t have harissa in, you can always just use good old olive oil, salt & pepper and it’ll still be delicious.