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89% would make again

Roasted Cauliflower And Cauliflower Leaves

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!

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

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    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!

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