Cauliflower roastis from the leftovers

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.

Preparation time: 15 minutes
Baking time: 20 minutes




Grated cauliflower

Approx. 50 g grated Parmesan

Approx. 50 g grated Emmental cheese

2 teaspoons almond flour

1 egg


Fenugreek sprouts




  1. Preheat the oven to 200 degrees.
  2. Grate the cauliflower in the Thermomix, add the Parmesan and continue to blend.
  3. Add the egg, flour and salt.
  4. Form flat patties.
  5. Bake at 180 degrees for 20 minutes.
  6. Then leave to cool for 5 minutes.
  7. Serve with a salad or sour cream dip.