So, we’ve had kale crisps, sweet potato crisps and mixed bags of vegetable crisps for a while now, so welcome to your new favourite: Cauliflower Leaf Crisps!
I am so happy with this recipe for a few reasons:
- Waste not want not – unless you have a rabbit, people tend to throw the leaves away.
- They’re crunchy yet tender and make a great accompaniment to any dish.
- They’re super quick and easy to do.
- The salt-vinegary tang resembles the classic crisp but these are: full of vitamins and minerals, and lighter on your stomach.
These crisps are a fusion of some plain olive-baked leftovers I saw, as well as my favourite salt and vinegar kale crisps, and I love the result. I hated throwing away the leaves, as there’s often so many of them. In fact, the resulting cauliflower is a lot smaller than imagine in most cases. So why throw that money and food in the bin when it’s perfectly edible? A lot of this is down to routine, lack of awareness and the novelty of the idea. So spread the word! Cauliflower leaves are not just for rabbits!
I also serve them with a creamy, tangy and vibrant goji cashew dip, so watch this space for a recipe!
Cauliflower Leaf Crisps
Leaves from 1 cauliflower, washed
1 tbsp olive oil
1 tbsp apple cider vinegar (balsamic vinegar is also great)
½ tsp salt, or to taste
Preheat the oven to 160Fan/180*C. Make sure the cauliflower leaves are cleaned thoroughly.
Toss the leaves with the olive oil, vinegar and salt and lay out a lined baking tray. They may overlap but this is OK.
Roast in the oven for 20mins, turning over every 5mins or so to ensure they don’t burn. They will start to crisp up quite quickly, but keep turning them round until evenly baked,
Enjoy warm fresh out of the oven with dips!
I can’t wait to hear your opinions of using your leftover cauliflower leaves, they’re way too delicious to simple throw away! Please leave a comment below of tag me in any of your creations on Instagram @nourishing.amy and use the hashtag #nourishingamy.