Yes, you can use every part of cauliflower! Cauliflower leaves are great as a side dish or snack — they’re crispy and customizable.
You can bake these alongside other veggies in the oven for only 15 minutes!
This recipe is an easy way to try something new while preventing waste. Once you try it, you’ll want to make it every time you cook cauliflower!
For more savory eats, cook up our skinny cauliflower fettuccine alfredo or cauliflower steaks.
Can you eat cauliflower leaves?
Yes, you can eat cauliflower leaves, not just the stems or florets. Instead of throwing them away, you can use this edible part of the plant to add tasty flavor and texture to your dishes!
Why you should try this recipe
- Simple and easy
- Ready in 15 minutes
- Saves food waste
- Customizable
All you need is a baking sheet and these leaves are ready to roast!
Ingredients needed
- Cauliflower leaves — our hearty, crunchy main ingredient.
- Olive oil — to help crisp up the cauliflower leaves
- Salt and pepper — basic seasonings. You can add in seasonings of your choice!
Find more flavor ideas in our FAQ section.
How to make roasted cauliflower leaves
- Preheat oven to 400 °F.
- Cut the cauliflower leaves from the base. Wash and pat dry.
- Spread cauliflower leaves evenly on a baking sheet lined with parchment paper.
- Drizzle olive oil over the leaves. Season with salt, pepper, and other spices of choice.
- Roast leaves for 15 minutes or until golden brown and crispy.
Storage & reheating
Cauliflower leaves are best served right away. If you have leftovers, store in an airtight container in the fridge for up to 3 days.
To reheat, cook in a 350 °F (170 °C) oven for 5-8 minutes until warmed through.
We recommend avoiding the microwave to ensure a crispy texture.
Serving suggestions
Roasted cauliflower leaves are great alongside a cauliflower main dish (we figure you’re going to use the whole cauliflower anyway!)
These leaves are also customizable — so you can use any seasonings or sauces you like. If you’re looking for something fiery, try out our Harissa marinade.
It’s smoky, spicy, and full of umami; perfect for this roasted cauliflower bowl!
Here are some yummy side dishes that’ll pair nicely with the leaves:
- Crispy Roasted Potatoes
- Quick Lemony Herbed Millet
- Mashed Potatoes
- Vegetable Croquettes
- 18+ Easy Vegan Dips & Spreads
FAQs & tips
What do cauliflower leaves taste like?
Cauliflower leaves taste like greens — think kale or cabbage. Their flavor is fairly mild! Adding seasoning or marinades definitely enhances their taste.
Are cauliflower leaves healthy?
Yes! Cauliflower leaves actually contain more antioxidants than the florets. They also contain high amounts of phytonutrients, which have potential to strengthen the immune system and reduce inflammation.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Flavor suggestions
If salt and pepper is too plain for you, no worries! For a simple, savory taste, we recommend adding garlic powder, onion powder, and nutritional yeast. If you want a little extra spice, add some chili powder or cayenne.
Can this be oil-free?
Yes! However, your leaves won’t be as crispy. The oil helps roast the leaves to obtain that crunchy bite. But if you don’t want any oil, the leaves will still taste delicious. They just won’t have the same texture.
- Spicy Oil-Free Roasted Chickpeas
- Healthy Vegan Chicken Wings
- Cauliflower Alfredo Sauce
- Best Vegan Cauliflower Recipes
Did you make our roasted cauliflower leaves and enjoy it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- Cauliflower leaves from one head of cauliflower
- Salt and pepper
- 1-2 tsp olive oil optional
Instructions
- Preheat the oven to 400° F (200º C).
- Cut the cauliflower leaves from the base. Wash well and pat dry.
- Spread cauliflower leaves evenly on a baking sheet lined with parchment paper.
- Drizzle olive oil over the leaves. Season with salt, pepper, and other spices of choice.
- Roast leaves in the oven for 15 minutes or until golden brown and crispy.
Notes
- Oil is optional, but the texture will not be as crispy without it.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
Guilty of tossing out cauliflower leaves? We’ve all been there. With this recipe, now you don’t have to! Save food waste and enjoy a tasty snack. Made in 15 minutes or less.