Rather than tossing out veggie scraps and trimmings, are you the type of home cook who likes to get creative and figure out tasty ways to utilize the entire produce? Gear up, because we’re about to present you with a delicious snack that not only combats food waste, but also fuels you with valuable nutrients. After you’ve made a hearty serving of air-fried cauliflower steaks, roasted cauliflower tacos with plenty of flavorful toppings, or even a quick and easy cauliflower rice, chances are you’re left with the leafy greens encasing the florets of this cruciferous vegetable. Why chuck them in the bin when you can make a crispy snack instead?
Not only can you use the leaves as a replacement for store-bought chips, but they also make for a scrumptious addition to a side of roasted veggies, tossed into a salad, or even in a sandwich and wrap. All you need to do is wash the leaves thoroughly, pat them dry, and coat them with olive oil and your desired seasonings. Then, simply roast them to a perfect, golden crisp, taking care to turn the leaves over throughout the baking period so they don’t char to a crisp on one side. Depending on your oven, aim for a temperature range of 350 degrees Fahrenheit to 400 degrees Fahrenheit for about 20 to 30 minutes, or until the desired texture is achieved. The satisfying crunch from the roasted cauliflower leaves will impart a delightful textural contrast to your meals.
How to season your cauliflower leaves
Seasoning your veggies is always a fun and creative way to take your taste buds on a culinary adventure. The trick is to opt for seasonings that complement the produce’s natural flavors, allowing them to shine rather than overpowering them with the distinct notes from the spices. Cauliflower leaf crisps are a great canvas for a variety of spice blends, quite similar to air-fried kale chips. A simple default would entail roasting the leaves after coating with oil, salt, pepper, and calling it a day. But instead of the boring basics, reach for your spice rack and get groovy! If you fancy the balance of fiery heat and subtle sweetness from gochujang, a quintessential red pepper paste that is commonplace in every Korean household, consider tossing the cauliflower leaves in a garlic-gochujang glaze. Serve atop rice, along with pan-fried tofu and a drizzle of soy sauce and sesame oil, and you’ve got yourself a flavorful, Korean-inspired meal.
Do you enjoy the cheesy, umami flavors of parmesan but not the aftereffects of consuming dairy? Opt for a generous sprinkle of nutritional yeast instead, and pair with garlic salt for a classic cheesy garlic crunch. You can also serve your crispy cauliflower leaves with creamy dips like a tahini-based “ranch,” drizzle over with your favorite chili crisp or chili oil, or with a sweet and tangy mango chutney. With these ideas as a foundation, you can transform this once-discarded scrap into a satisfying snack.
