Rather than wasting cauliflower leaves, I tried throwing them into this simple broth recipe – it worked surprisingly well. Both the stem and leaf takes a while to cook down, so there’s no need to separate them as I would with softer leaves such as pak choi.
Thinly slice 2 pink or red onions, 2 cloves of garlic and the leaves from a large cauliflower. Peel, slice thinly and cut into strips 1 medium sweet potato. Melt a generous amount of butter (or oil for vegan) in a deep saucepan and fry the onion and garlic until beginning to soften; add the sweet potato and cauliflower leaves with 1 tsp chinese five spice and 1 tsp cumin. Make up 1l stock with 1 tbsp vegetable stock powder and 1 tsp miso paste (or 1 tbsp soy sauce); add to the vegetables, stir well, bring to the boil then simmer for 1/2 hour or until the cauliflower leaves are soft to the bite. Season with salt and black pepper if desired.
Serves 3 with bread.