Cauliflower leaves are edible, but they are somewhat tough when raw. The rugged leaves have a relatively low amount of moisture, and they add vitamin A, vitamin C, antioxidants and fiber to the diet.
Cauliflower, cabbages, and kale are all cultivars of Brassica oleracea. You can eat the leaves raw or cooked, any way you would eat kale or cabbage. if you will look online, can discover that just about all parts of the plants are edible!
Cauliflower leaves are sturdy enough to be fried without wilting, making an excellent base for fritters or Indian pakora. The leaves are added to vegetarian soup stocks and stews, or they are coated in a mixture of soy sauce, olive oil and garlic and then baked to make crispy chips. The leaves can be stir-fried, roasted, used as wraps or made into nutritious snack chips.
If the leaves are big and tough but you want to go raw, try shredding them, dressing them with oil and acid, massaging them for a minute or two, then letting them rest for a half-hour.
Cauliflower from stalk to leaves
You can eat the cauliflower stumps (not the woody bits but the part the “flower” is attached to), and the inner stalks of the broccoli (if you peel the tough outer bit off). In fact you can eat all of your greens if they aren’t too woody. Treat them like cut and come again and take a leaf from each plant as they grow.
Chips Cauliflower Leaves
To make chips (you may be familiar with kale chips) from broccoli or cauliflower leaves, cut out the central rib, which can be chopped and used in other dishes. Cut the remaining leaves into chip-sized pieces, then toss and massage the pieces in a bowl with a splash of soy sauce and enough olive oil to coat. Spread the coated leaves evenly on a cooking sheet lined with parchment paper, and bake at 250 degrees Fahrenheit for about 20 minutes. Stir them around and cook for another 10 minutes. Sprinkle on a little salt to taste. Turn off the oven, and keep the leaves in the oven while it cools – they’ll get crisp without burning.
Cauliflower leaves can be stored in a refrigerator’s crisper drawer for no more than five days.