Cauliflowers do have leaves that are very nice, edible and healthy. Try to buy one still wrapped in green. Steam the leaves and cook up this fabulous #nofoodwasted salad in only ten minutes!
- 2 teaspoons sunflower seeds
- 1 pomegranate
- leaves of 1 cauliflower
- olive oil
- squeeze of lemon, or pomegranate juice
- pinch of salt
Lightly toast the sunflower seeds in a small skillet. Set aside.
Roll the pomegranate to loosen the seeds. Halve it and hold one of the halves over a big bowl. With a wooden spoon, tap out the seeds. Tap, tap, tap…. this is one of our favourite kitchen jobs… tap, tap, tap… it will rain pomegranate seeds. When you’re finished with the first halve, it’s time for the 2nd halve of the pomegranate. Tap, tap, tap…. Take care; pomegranate juice stains are quite stubborn, so wearing an apron is advisable.
Cut the cauliflower leaves into small stripes (chiffonade) and steam 3-4 minutes, until fork tender. Cool under cold running water. Arrange the leaves on a large plate, and garnish with pomegranate and sunflower seeds.
Whisk together some olive oil, pomegranate juice, a squeeze of lemon and a pinch of salt. Pour over the salad and gently mix. Enjoy your no food waste cauliflower salad!
What to do with the rest of your cauliflower? Try this mild and kid friendly cauliflower curry.