Don’t know where to put your cauliflower leftovers? With the stalk and the leaves? A great option is cauliflower parmesan roasts. I serve a homegrown fenugreek sprout salad with them. This recipe is a great zero-waste option for people who like to cook sustainably. With this recipe, it comes down to a complete use of the vegetables.
Cauliflower is an extremely nutrient-dense vegetable and contains many vitamins and minerals such as vitamin C, vitamin K and folic acid. The stems of the cauliflower are also rich in nutrients and fibre. By processing the stems in this recipe, the full nutritional potential of the vegetable is utilised.
Did you know that cauliflower is a great source of vegetable protein? With about 3 grams of protein per cup, cauliflower is one of the highest protein vegetables and is perfect for vegetarian and vegan diets.