I’m pretty addicted to making cauli dukkah poppers at the moment, but quite often I’ve taken the outer cauliflower leaves off and either given them to the chickens or chucked them in the compost, never again.
Today I kept the leaves and added them to the spice mix and then removed them part way through roasting, they were amazing. The stalk softens, the leaves caramelise and the spices are warming and salty, they lasted all of about 5 seconds, just long enough to snap a quick pic on my phone and they were gone. From now on I’ll be choosing my cauliflowers based on those with the most leaves but if you have a market near you, you will find that most of the veg traders will have a box full of the cauliflower leaves that they have trimmed off and they give them away for free for people’s chickens, free food, aces.
- 1 whole cauliflower with leaves
- 2 tablespoons extra virgin olive oil
- 1 tsp garlic salt
- 1 tsp garlic granules
- 2 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp fennel seeds
- pinch black pepper
- 1 tsp cayenne pepper
- 1 tblsp super dukkah
- Preheat the oven to its highest setting, mine is about 230C.
- Remove the leaves from the cauliflower and divide the rest into florets. Put them in a large bowl, pour over the oil then add the spices and mix really well.
- Spread everything out on a roasting tin and put in the top of the oven.
- Roast until the leaves are burnt around the edges then remove and eat. Continue to roast the cauliflower until the florets caramelise around the edges and crisp up, you want them still to be a bit soft.