Because I've had to buy a lot of vegetables this summer, my grocery costs have been higher than normal. To address this, I've made sure that nothing is wasted.
Last week I bought a head of cauliflower. A lot of folks just use the tender flowerets. The cores and leaves can also be used in cooking. They tend to be tougher, so need some special attention, but nothing too complicated.
To use the leaves, thin slice them and chop fine. To use the cores, slice them into thin "coins," then julienne the coins into slivers. With both the leaves and cores sliced/chopped thin, you can saute these pieces to add to stir-fry. To ensure they are tender, add to the stir-fry early in cooking, and cook completely, with a little liquid, if possible.
The other night I stir-fried cauliflower (flowerets, leaves and core) along with sliced mushrooms, to which I added garlic and soy sauce. It was a delicious side dish and no one was even aware that I had used the core and leaves.
Cores and leaves of cauliflower are fibrous. The key is to slice across the fibers, reducing the length of each fiber significantly, and you'll have a tasty, edible extra portion of cauliflower that might have otherwise gone into the garbage.
