If you haven’t noticed, we’re kind of obsessed with cauliflower. Whether roasted whole, eaten like little steaks or ground into rice or tortillas, there’s never a shortage of the cruciferous veggie in our kitchen. But until very recently, we had no idea we could actually use the leaves instead of just tossing them in the trash. Consider snacking forever changed.
L.A Times
What you need: A head of cauliflower, olive oil and salt.
What you do: Remove the leaves as usual, and cut off the very bottom part of the stem. Wash and dry the leaves carefully, and then place them in a bowl. Drizzle olive oil on top and toss in a few pinches of salt. (Other seasonings could work, too.) Coat the leaves using your hands or a pair of tongs and spread them on a baking sheet in a single layer. Roast in the oven at 400°F for about 25 minutes or until they get dark and crispy.
What you get: Chips! Well, a much healthier version of chips that are seasoned to perfection and have a similarly crispy texture to kale chips.
And yes, they’re low-carb-diet approved.
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