Description
A brilliant way to use cauliflower leaves from our friends at Crop Drop
Ingredients
- 50g butter
- 2 garlic cloves, finely sliced
- 2 tbsp currants
- 2 tbsp pine nuts
- ½ tsp isot pul biber chilli flakes (or use regular chilli flakes)
- Zest and juice of 1 lemon
- 300g cauliflower leaves, rinsed and dry ends removed
- Salt
Instructions
- Begin by melting the butter in a wide saucepan pan that has a lid. Add the garlic, pine nuts and currants and cook gently for around 5 minutes until the garlic begins to turn a little golden at the edges and the currants have puffed up.
- Meanwhile, prepare the cauliflower leaves. Identify the larger outer leaves with thicker stalks and cut them, across the stalks, into thin slices. Keep the inner, more delicate leaves whole.
- After 5 minutes, add the lemon zest, pul biber and a generous pinch of salt to the pan. Stir it all around and allow to cook for a minute or so. The chilli will start to infuse its rich colour into the hot butter.
- Now add the sliced cauliflower leaves, leaving the more delicate leaves until later. Cover the pan with the lid and allow to cook on a gentle to moderate heat for 5 minutes, stirring from time to time.
- Now add the whole leaves to the pan, stirring once again and replace the lid for a final 5 minutes.
- Finally squeeze a little lemon juice over the dish and serve.
Notes
You could make this dish go further by adding some crumbled feta cheese just before serving and maybe some chickpeas along with the sliced leaves at the start of cooking.