Roasted Cauliflower Leaves
Don’t toss your cauliflower leaves! Roast them for a quick, tasty snack—crispy edges, tender centers. Serve with tahini, aioli, or your favorite dip.
Servings 2 serves
Calories 95kcal
Equipment
- Oven
Ingredients
- 1 head cauliflower (leaves only, trimmed; approx. 5 oz / 140g
- 1 tbsp olive oil approx. 14g
- ¼ tsp salt or to taste; approx. 1.5g
Tahini Dipping Sauce
- ¼ cup tahini approx. 64g; optional dipping sauce
- ½ tsp salt for sauce
- 1 lemon juiced; approx. 2 tbsp / 30g juice
- 1-2 tbsp water to thin the sauce as needed
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the cauliflower leaves from the base of a whole cauliflower. Rinse and pat dry if needed.
- Place the leaves on a baking sheet. Drizzle with olive oil and sprinkle with salt, then use your hands to toss until evenly coated.
- Roast for 15–20 minutes, or until the edges are browned and crispy and the center stems are tender.
- While the leaves roast, whisk together the tahini, salt, lemon juice, and a splash of water in a small bowl. Add more water, 1 tablespoon at a time, until the sauce reaches your desired consistency. (This step is optional if you're serving the leaves plain or with a different dip.)
- Serve the cauliflower leaves warm, with tahini sauce or your favorite dipping sauce.
Nutrition
Calories: 95kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 895mg | Potassium: 284mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 62mg | Calcium: 30mg | Iron: 1mg