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 Emily 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.