Cauliflower is one of the tastiest most versatile and property-rich vegetables, that’s for sure.
But what to do with its leaves?
It is a crying shame when they are often discarded since they are so valuable and certainly prove to be a great ingredient in the kitchen, like a nice side-dish to pair with everything you like.
Serves 2-3, Preparation 10 mins, Cooking 15 mins
- Cauliflower Leaves, to taste
- 1 onion, finely sliced
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- 1 fresh thyme sprig or a teaspoon of the dry one
- Salt, a pinch
Trim the cauliflower leaves, wash them under running water and cut off the leathery central part and chop them roughly.
Heat two tablespoons of EVOO in a non-stick pan, add the sliced onion and let it wilt gently, halfway through cooking add the chopped cauliflower leaves, a pinch of salt and thyme.
Stir and add a drop of hot water or hot vegetable stock, cover with a lid, stir every now and then until leaves soften. Serve.
Tip: If you want to give them a sharper flavour, add an anchovy fillet or some chilli pepper.