Oh, look, it’s a simple, flavorful, easy, healthy side dish that’s basically free!
This latest installment of our occasional series on Stacy and Rese Cloyd’s epic, gigantic, ever-giving, super-leafy cauliflower is a simple recipe that involves little more than chopping and boiling. Here we go!
(Puzzled what to do with the leaves? Check out previous posts on Cauliflower Leaf Saag Chana, and Cauliflower Leaf Salad with Poppy Seed Dressing).Print
Savory Cauliflower Bonus Bits
Uses up cauliflower trim, stalks, stems, hard “heart”
- Stalks and the hard “heart” of the cauliflower. Basically anything leftover after you’ve used the florets and leaves.
- Water or broth. Enough to cover the cauliflower.
- Soy sauce or other seasoning. If you just use water you may want to add a salty seasoning. I’ve found this to be a great use for extra soy sauce packets from takeout orders. A savory seasoning blend could be great as well.
- Peel off any extra tough outer layers on the stalks as they can be fibrous (see note).
- Chop the stalks and hard “heart” of the cauliflower into bite sized pieces.
- Put them in a pot with broth or with water and whatever savory seasoning you’re using.
- Boil them until soft.
- Serve as a side dish. Stacy and Rese enjoyed them on toast.
The first time you make this, you might just put the stems in whole. Then you’ll get a sense of how fibrous those exteriors can be, which will help guide your trimming efforts in the future.