Olive and Grape Cauliflower Leaf

by Edward Daniel
Caption of Olives and Grape Cauliflower Leaf. Image by Edward Daniel (c).

Olive and Grape Cauliflower Leaf I recently rustled. I had been experimenting with grape molasses which are an addition to my repertoire. Much like beet greens, I love cauliflower leaves that form the usually discarded part of a cauliflower head. The outer leaves of a cauliflower are delightful and edible too. Olive and Grape Cauliflower Leaf are a thumbs up from me.

Caption of Olives and Grape Cauliflower Leaf. Image by Edward Daniel (c).

Olive and Grape Cauliflower Leaf

Olive and Grape Cauliflower Leaf I recently rustled. I had been experimenting with grape molasses which are an addition to my repertoire. Much like beet greens, I love cauliflower leaves that form the usually discarded part of a cauliflower head. The outer leaves of a cauliflower are delightful and edible too. Olive and Grape Cauliflower Leaf are a thumbs up from me. Recipes Olive and Grape Cauliflower Leaf European #
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Medium Cauliflower
  • 3tbs olive oil
  • 2tbs grape molasses
  • 1tsp rice mirin
  • Pinch of salt
  • 1 clove of garlic
  • 100g grapes
  • 100g olives, destoned

Instructions

  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Remove the leaves from the head of a cauliflower. Set to one side.
  3. In a large mixing bowl, combine the oil, molasses, mirin, salt and garlic.
  4. Add in the leaves to the bowl. Toss in the grapes and olives.
  5. Transfer to an oven proof dish and roast in the oven for around 30 minutes. I like my food on the crunchy side and this normally does it for me.
  6. Serve immediately with some potatoes or quinoa.

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