Roasted Cauliflower with Cauliflower Leaves

Not only is this a simple tasty way to eat cauliflower florets, its a frugal recipe too as I remembered to use the cauliflower leaves this time.

Yes, you read right - I've been eating cauliflower leaves.  Like carrot top fronds, cauliflower leaves are edible and are lovely especially cooked as little fritters or pakora style.  A version my mother would make would contain onions, shredded spinach, cauliflower leaves and spices - yum.  I've neglected to make her version in favour of the trendy curly kale and wild garlic variations.  If deep fried food does not appeal to you.  You can also throw cauliflower leaves into a stir-fry; or even in a soup.  But this simple recipe shouldn't disappoint too much as its a tad healthier that deep frying.

Here, I simply baked the cauliflower florets in the oven drizzled with a little golden rapeseed oil and seasoning.  When it was nearly ready, I blanched the cauliflower leaves in salted water and stirred them into the baked cauliflower florets - tasty.  I have to say I prefer the flavour of the cauliflower leaves much more than I do the cauliflower curd itself. 

We had so much of the 'Potato Gratin' left over, so that is what I decided to serve the roasted cauliflower florets and blanched leaves with - now that made it not so healthy, but tasty indeed.

Go on 'Tuck in! - You know you want to'