4 ways to use up your cauliflower from stalk to stem

4 ways to use up your cauliflower from stalk to stem

Cauliflower is a major food trend, predominantly in the plant-based world, serving as a substitute staple for replacing different meats. 

It’s got a neutral base that enhances any food dish by adding a touch of spice, marinating it in a sauce or cooking it in various ways. From flavourful wings to hearty tacos, cauliflower is one of the most versatile and nutritious vegetables to experiment with. 

When you think of eating cauliflower, you’re most likely limited to using the flower head. Contrary to popular belief, you can cook an entire cauliflower in numerous ways with tons of different mouthwatering recipes to choose from. 

Follow along and discover a curated selection of the most unique cauliflower recipes that will transform your leftover vegetable scraps into delicious grub.

1. Cauliflower rice 

Ingredients & supplies

  • Head of cauliflower 
  • Cooking oil
  • Grater
  • Absorbent dish towel
  • Large skillet


  1. Wash your cauliflower and pat dry. 
  2. Remove the leaves from the cauliflower and cut them into four large chunks. 
  3. Grate your chunks into a rice-like texture, preferably through medium-sized holes. 
  4. Once shredded, remove excess water by pressing it with a towel. 
  5. Saute the rice over a large skillet with your choice of cooking oil, cook from 5-8 minutes or until the rice becomes crispy and tender. 

2. Cauliflower leaf crisps

Ingredients & supplies

  • 10 cauliflower leaves 
  • 1 tsp olive oil
  • Salt to taste
  • Pinch of garam masala (optional) 
  • Pinch of smoked paprika (optional) 
  • Oven tray 
  • Mixing bowl 
  • Spatula


  1. Preheat the oven to 360°F. 
  2. Remove leaves from the cauliflower and cut them into roughly 1” pieces. 
  3. Drizzle olive oil over the leaves in a mixing bowl, sprinkle over the salt and spices and toss them with a spatula so they’re coated evenly.
  4. Place the cauliflower leaves on the baking tray and bake for 20 minutes, or until they have a crispy texture. 
  5. Wait for them to cool before snacking and enjoy! 

3. Cauliflower popcorn 

Ingredients & supplies 

  • 1 large cauliflower, cut into small pieces 
  • 1 tsp ground cumin
  • 1 tsp ground turmeric 
  • ½ tsp salt 
  • 2 tbsps olive oil 
  • Mixing bowl 
  • Spatula 
  • Large baking tray 


  1. Preheat the oven to 430°F. 
  2. Cut the cauliflower into equal, bite-sized pieces.
  3. Combine the dry ingredients with the oil in a large mixing bowl.
  4. Add in the cauliflower florets and toss them to coat evenly. 
  5. Place them on a large baking tray, then bake for 25-30 minutes or until golden brown and crispy. 
  6. Season accordingly, serve hot and dig in! 

4. Cauliflower cheese fritters & 'slaw 


Cauliflower cheese fritters

  • 300g cauliflower stalks and leaves
  • 140g self-raising flour
  • 1 tsp baking powder
  • 1 tsp cumin seeds
  • Zest from 1 lemon
  • 2 eggs
  • 100g of ricotta
  • 100ml of milk
  • 50g of hard cheese
  • 1 tbsp olive oil


  • 200g cauliflower leaves
  • 2 small red onions, finely chopped
  • 2 carrots, finely chopped or grated
  • ½ fennel bulb or cabbage (optional), finely chopped
  • 2 tbsps fermented cream (sour cream, yogurt, crème fraîche, etc.)
  • 2 tbsps mayonnaise 


  • Boiling pot
  • Grater
  • Mixing bowl
  • Spatula
  • Whisk
  • Frying pan


  1. Heat your frying pan with salted water and bring to a boil
  2. Cook your cauliflower stalks for approximately 10 minutes or until tender.
  3. Leave cauliflower stalks to cool, then grate them. 
  4. Finely chop cauliflower leaves and add them to a mixing bowl. 
  5. Gently whisk eggs in a separate bowl, then add to the mixing bowl along with your milk and dry ingredients.
  6. Mix ingredients together with a spatula until fully incorporated. 
  7. Add a bit of cooking oil to the frying pan on medium heat and fry your mixture in batches for 2-3 minutes on each side or until the fritters are golden brown. 
  8. Thinly chop your vegetables in your mixing bowl and mix with cream and mayonnaise to make your ‘slaw. 
  9. Once the fritters cook, use the ‘slaw as a dip and indulge! 

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