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91% would make again

Roasted Cauliflower And Cauliflower Leaves

featured in Food Scraps You Didn’t Know You Could Eat

Don’t throw away your cauliflower leaves! Cauliflower leaves are a great source of calcium, iron, and beta-carotene. When roasted, they have a similar texture to cabbage or bok choy, and make a delicious addition when mixed with roasted florets!

Rachel Gaewski
Tasty Team

Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Ingredients

for 4 servings

  • 1 medium head cauliflower
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Nutrition Info

Powered by
    Calories 74
    Fat 3g
    Carbs 8g
    Fiber 3g
    Sugar 3g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Using a knife, carefully cut off the leaves and core of the cauliflower. Reserve the leaves and discard the core.
  3. Break the cauliflower into bite-sized florets. Rinse the florets and the leaves.
  4. Cut the cauliflower leaves into thin strips.
  5. Transfer the cauliflower florets and leaves to a baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat, then spread the florets and leaves in a single layer.
  6. Roast for 20–25 minutes, flipping halfway through.
  7. Serve the cauliflower with your favorite protein.
  8. Enjoy!

New Year, New You

Here’s everything you need for a more delicious 2021.

New Year, New You

Here’s everything you need for a more delicious 2021.

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