![]() That meant part of a quick dinner one weekday evening was already prepared. I roasted the leaves and the stem in the oven for 10 minutes and after they were out of the oven and have cooled down, I stored them in a container in the fridge for a few days. Time was limited that evening and since I didn’t have enough time to make the whole soup I broke it into increments. Then I thought roasting the leftovers instead of cooking them to introduce a smokiness to the flavour of the soup would be good. I did nudge myself though to make something with it. The scraps of a fruit or vegetable just never look that luscious and appealing as the whole beast. I really wasn’t inspired to do something with the rest of the stem and the leaves. ![]() Last weekend I tried a recipe from Ottolenghi’s and Scully’s NOPI cookbook where (again!) I used mainly the cauliflower florets and part of the stem. A few times I have actually rescued some from the bottom of the crates in a supermarket on a Saturday evening and made kimchi with it. The flavour and texture was just amazing and I vowed to use the leaves more often. She also roasted the leaves and served them at the beginning of the evening as an appetizer with drinks. ![]() My friend Leanne of Luna & Fennel lived in Berlin for a while and hosted supper clubs where she acquainted many with her delicious and wholesome pizza bases made out of cauliflower leaves. I have only learned a few years ago that they are edible.
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