There is no need to throw away cauliflower leaves and stems, because they can be used in delicious recipes. You can simply add them to soups, salads and stir fries, or add a few spices and turn them into exquisite chutneys and sauces.
This recipe of cauliflower leaves chutney is very simple, and you’ll be surprised how delicious it is. You can use it as a pesto in your pasta, as a sauce or a dip, or even as a salad dressing. A mild tangy flavour is achieved thanks to tempering with spices that you can see in detail in the recipe video. This recipe is a part of our Zero Waste Cooking Series. To learn more about cooking with no waste check out our recipes for beet tops and watermelon rind curry.
- 1/2 cups of caulilflower leaves
- fresh juice of half a lemon
- 1 clove garlic
- 1 tsp black mustard seeds
- a pinch of asafoetida
- 1 dry chili
- 1/2 fresh green chilli (optional)
- salt to taste
Step 1. Separate the cauliflower stems from the cauliflower head and discard the hard parts of the stem, as they can’t be eaten. Wash them thoroughly.
Step 2. Steam or pressure cook the stems and the leaves together until they are ready. It will take about 8 mintues of steaming for the stems and leaves to be nicely soft, but not to loose their color. In a pressure cooker cook the stems for 3 minutes at high pressure
Step 3. Separte the leaves from the stems. If there are too few leaves, you can use a small piece of the stem as well.
Step 4. In a blender, make a paste from the leaves together with garlic and chilli.
Step 5. Temper the chutney: heat some oil in a tempering pan. To the oil, add dry chilli, mustard seeds and asafoetida. Cook until the mustard seeds start to crackle and transfer the oil into the chutney.
Step 6. Add lemon juice, salt and mix everything thooroughly. Your chutney is ready to be served.