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What have you got left today: Cauliflower

Ever wondered what to do with your leftover pieces of cauliflower? Here are some recipes for just that.

Stir-Fry Cauliflower Leaves with lemon zest

Serves 2-4 as a side dish

1 head of cauliflower leaves, roughly chopped or sliced (keep florets to the side for x recipe)

1 tbsp olive oil

Pinch of salt

Pinch of black pepper

Half lemon, zest

Freshly chopped parsley

Wash and rinse your cauliflower leaves to remove any dirt. Roughly chop or thinly slice the leaves and place in a bowl. Add the olive oil and seasoning to the bowl and stir until your leaves are coated.

On a medium high heat, add the leaves to the frying pan. Stirring occasionally for 5-10 minutes until the leaves become a bit charred and golden brown around the edges.

Remove from heat and add to a serving plate, garnish with lemon zest, pickled red onions and a handful of chopped herbs.

Enjoy as a side dish or on it’s own.

© Getty | © Westend61
© Getty | © Westend61

Roasted Cauliflower Tacos with black beans and sweet corn

Serves 4, comfortably

1 head of cauliflower (keep cauliflower leaves to the side for x recipe)

200g black beans

200g sweet corn

Pickled red onions

Pinch of salt, black pepper and smoked paprika

4 tortillas

Pre-heat oven to 220c

Add the cauliflower florets to a bowl, add 1 tbsp olive oil, salt, black pepper and smoked paprika, toss and stir until florets are covered and coated evenly then add the florets to a baking tray or baking dish. Roast in the oven for 20-30 minutes or until the cauliflower is cooked through and the florets begin to begin to brown around the edges. Toss or shake the baking tray or baking dish every 10 minutes to cook evenly.

After the cauliflower has roasted, remove from heat and leave to the side and prepare your toppings. You can cook and heat the canned black beans and sweet corn if you’d like and warm the tortillas on the stove or in the oven.

To plate, add the black beans to the base of the tortilla, next the roasted cauliflower and sweet corn. Add the pickled red onions and spring onions for garnish. If you have cashew cheese sauce add some now or for additional heat, drizzle a bit of hot sauce.

Keep leftovers in a sealed container up to 5 days, just reheat and serve.

By Max La Manna

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