Recipe: Olive and Grape Cauliflower Leaf

Olive and Grape Cauliflower Leaf

Edward Daniel 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: 20 mins Cooking Time: 30 mins 30 mins

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

Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Remove the leaves from the head of a cauliflower. Set to one side.
In a large mixing bowl, combine the oil, molasses, mirin, salt and garlic.
Add in the leaves to the bowl. Toss in the grapes and olives.
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.
Serve immediately with some potatoes or quinoa.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".