I PROMISE you it has nothing to do with weirdo diets. And everything to do with I hate to fail in my gardening efforts.
Those of you who grow cauliflowers will understand.
Despite netting, protecting and slug removal my cauliflowers this year have ended up as so :
- 3 about the size of a golf ball,
- 2 the size of cricket balls
- 1 lovely large full head that was attacked by slugs.
I honestly don't know how our ancestors stayed alive.
Maybe they ate slugs. Maybe the slug eating was why the Romans left.
I don't know.
Anyway. The one thing that I HAVE managed to grow successfully is a huge amount of cauliflower leaves. Maybe they might have had the odd nibble by a caterpillar on the edge, but mostly i have had a LOT of leaves.
So here's where I go a bit 'clean eating' but only because I know cauliflowers are closely related to Kale. And I quite like a bit of kale. However the cauli leaves are quite a bit tougher, so you can't really use them in place of kale in salads or stir fry.
However...as I have discovered through sheer bloody minded resolve to get SOMETHING, ANYTHING from my love and attention to these brassicas, the leaves make a darn good crisp.
How do I know this? Well, I stuck some in the oven, slicked with olive oil and sprinkled with salt and some spices.
And I'm very glad I did. They withstand the heat of the oven better than kale and stay crispy in a Tupperware container longer. That is if you can keep yourself from munching them all at once.
So, just like that, my frown has turned upside down and I can say my cauliflowers were a success this year, because now I have crisps.
And who doesn't love a crisp.
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Cauliflower Leaves Crisps
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 10 or so Cauliflower leaves
- 1 teaspoon extra virgin Olive Oil
- salt to taste
- sprinkle garam masala (OPTIONAL)
- sprinkle smoked paprika (OPTIONAL)
- Preheat your oven to around 180C
- Remove the stalks from the cauli leaves and cut into pieces around 1" square
- Slick the olive oil onto the leaves and sprinkle with salt and spice of your choice
- Put the cauli leaves onto an oven tray & bake for around 20 minutes until crispy
- Greedily apply to face.