When we talk about winter greens, spinach and kale come to mind. However, there is an array of wintergreens we can grow in our gardens and bring fresh to our tables.
We are used to knowing that the white curd is the only edible part of the cauliflower. The truth is that the whole plant is edible except for the roots. My mom used to give us the stem and the core to crunch on as kids.
Varieties of cauliflower
Cauliflower is very popular in Europe and India. Most people know it to be as a white head, otherwise called curd, surrounded by green leaves. Lately, with the rise of homegrown vegetables and local farmers’ markets, we realize that cauliflower can come in different shapes and colors.
This variety is a cross between broccoli and cauliflower. It has a light lime green color with an interesting geometrical shape.
Originating in Sicily, this cauliflower has a vibrant purple color.
This one gets its name from its orange color that’s similar to cheddar cheese.
Cauliflower leaves are edible
Cauliflower leaves are just as tasty as the head. It is heart-breaking to walk by a market or a field and see cauliflower and broccoli leaves piled up for composting. They make a great substitute for spinach, kale, and collards, especially that they have no bitterness at all.
If you want some crunch to your dishes, you may consider using the stalks. They are juicy and crunchy with a pleasant flavor.
Cauliflower nutritional value
Cauliflower is low in calories but very high in vitamins and minerals, which makes it an important winter food. It is high in vitamin C, K, and B6. And also a good source of folates, manganese, and magnesium. Its high fiber content is very beneficial to the digestive system.
Cauliflower is another superfood that not many people are aware of. It contributes to the overall health of the different body systems.
Creamy cauliflower leaves
In this recipe, quickly sauté diced chicken breast in some olive oil, then add in the chopped cauliflower leaves. Give them a quick stir before seasoning with salt and pepper. For added flavor, sprinkle chopped rosemary leaves and finish it with a cup of heavy cream.
This simple dish is my kids favorite, especially when I serve it with pasta.
Creamy cauliflower leaves
- 2 tbsp cooking oil
- 2 lbs chicken breast, cut into bite-size.
- 1 bunch of greens
- 2 tbsp rosemary
- 1 1/2 cup heavy cream
- Preheat the oil in a skillet, then add the chicken. Saute for two minutes to brown all sides.
- Add in the chopped leaves and mix to coat. Saute for a minute.
- Season with salt, pepper, and chopped rosemary.
- Finish by stirring in the heavy cream. Heat through for a minute, then turn off the heat.
- Serve with pasta or rice.