Roasted Cauliflower And Cauliflower Leaves

Roasted Cauliflower And Cauliflower Leaves

4.6(99)

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!

Cook Time
25 minutes
Total Time
30 minutes
Yield
4 servings

Ingredients

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

Nutrition Info

  • Calories 74
  • Fat 3g
  • Carbs 8g
  • Fiber 3g
  • Sugar 3g
  • Protein 3g

How to Make It

1. Step
Preheat the oven to 375°F (190°C).
2. Step
Using a knife, carefully cut off the leaves and core of the cauliflower. Reserve the leaves and discard the core.
3. Step
Break the cauliflower into bite-sized florets. Rinse the florets and the leaves.
4. Step
Cut the cauliflower leaves into thin strips.
5. Step
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. Step
Roast for 20–25 minutes, flipping halfway through.
7. Step
Serve the cauliflower with your favorite protein.
8. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeUnder 1 HourUnder 45 MinutesUnder 30 Minutes5 Ingredients or LessLow-FatLow-SugarLow-CalorieLow-CarbWeeknightMeasuring SpoonsBaking PanBakeHealthySidesGluten-FreeCutting BoardChef's KnifeOven

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