Here’s a fun fact—the leaves that cradle a cauliflower head grow so big that farmers use them as built-in sun shades, tying them, ponytail-like, over the heads. Some cauliflower breeds don’t even need to be tied; the leaves simply grow around the head. Why all this concern about covering the bumpy heads? They need to be shielded from the sun, otherwise they risk turning an unappealing yellowish shade (and in certain cases they might develop purple splotches).
Normally the leaves are long trimmed away by the time you buy a cauliflower, but not so for this one, purchased by EatOrToss friends Stacy and Emily Cloyd at a farmers market. As Emily put it, “all of the cauliflowers came with jackets.”
Determined not to let anything go to waste, the couple set out to use every square inch of their cozy cauliflower, starting with the leaves. Cauliflower leaves are edible with a taste and texture similar to kale.
We’ll be chronicling the kitchen adventures of Stacy and Emily’s well-loved crucifer in several posts. First up, a salad with a poppyseed dressing, which Stacy described as a good mix of sweet and savory.Print
Check back for more on the culinary adventures with the Cloyds and the jacketed cauliflower!