Cualiflower leaves

Yes .. I have... I don't use the very outer edges just the lighter green
ones, they look pretty in a dish against the white of the cauli too, and
taste the same as cabbage.

I steam or simmer the same as and in with the cauli..hth.

Cheers...Cher.

"GoombaP" <[email hidden]> wrote in message
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Quoted message said:

How about cauliflower leaves: Has anyone experience in cooking them?

Quoted message said:

"GoombaP"

How about cauliflower leaves: Has anyone experience in cooking them?

The outter, large, dark green leaves are very tough, can't be cooked together
with the cauliflower unless you like mush. The small inner light colored
leaves are tender and are fine to cook together with the cauliflower head. I
like those outter leaves for my compost bin.

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GoombaP said:

How about cauliflower leaves: Has anyone experience in cooking them?

Those tough outer leaves are very bitter IMO. But the leetle pale ones
are kinda cute.
Edrena

GoombaP said:

How about cauliflower leaves: Has anyone experience in cooking them?

We blanch tender Brussels sprout leaves and use them as wraps for
savory meat/vegetable/rice mixtures. Mine are sort of vaguely Asian
dolmas, so to speak. I can't see any reason why the more tender
cauliflower leaves could not be used in a similar fashion.