• Clare McElhatton

Warm Cauliflower Leaf Salad

Updated: Feb 8

The outer leaves from a cauliflower are good to eat, just remove any that have gone too brown.

Soup with warm cauliflower leaf salad Serves 1-2

· Leaves from 1 head of cauliflower

· 2 tbsp breadcrumbs

· 2 tbsp cooked Carlin peas OR chickpeas, sunflower seeds or pumpkin seeds would do (to add texture and protein)

· 1 tbsp capers, roughly chopped

· Zest from 1 lemon

· 3-4 cauliflower florets

· 2 tsp garlic powder, or 2 tsp of fresh minced garlic

· Black pepper

· Salt

· Olive oil

· Vegetable oil

· Nutritional yeast (optional)

· Bouillon Powder (optional)


VEGAN


Cauliflower leaf salad

1. Slice the leaves roughly into strips and wash

2. Add the leaves to a large pan with a lid, sprinkle with salt and a splash (just a splash) or water. Steam the leaves on a high heat (with the lid on) for 2 minutes to soften them

3. Once just soften, drizzle with a little oil and remove the lid. Cook on a high heat, whilst stirring. The leaves will brown a little, which adds more flavour. It won’t take long- about 2 minutes

4. Add the juice of ½ a lemon. If serving with the crumb, it won’t need seasoning. If not, just add salt and pepper and it’s good to go!

5. Mix with the crumb and serve warm.


For the crumb


1. Roughly chop the cauliflower florets into small pieces, they can be uneven sizes but about the size of a chickpea.

2. In a small frying pan, heat up 1-2 tbsp of olive oil and add the florets. Fry them for 3-5 minutes until the cauliflower starts to evenly brown (some parts will get browner than others, that’s ok)

If using fresh garlic: add minced garlic to cold olive oil in a small frying pan. Heat up the garlic slowly in the oil. Once it starts to sizzle, add the chopped cauliflower florets. Keep stirring and cooking for 3-5 minutes until the cauliflower starts to evenly brown (some parts will get browner than others, that’s ok)

3. Once the cauliflower is browned, add the peas, breadcrumbs, capers, and 2 tsp of garlic powder (unless using fresh). Frying for about 1 minute, stirring so everything is coated in oil. If the breadcrumbs are soft, cook for longer to crisp them up.

4. Add the zest of one lemon and season with salt and pepper. Stir everything together and taste- add more zest, salt, garlic powder or pepper if needed. For more texture, add more breadcrumbs.

5. For extra flavour, use bouillon powder in place of salt and 1-2 tsp of nutritional yeast for umami flavour.

6. Once everything is mixed, leave to cool.


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