Most of us think of the leaves on heads of broccoli and cauliflower as something to be tossed before we get on with the cooking, but doing so is a wasted opportunity, say hounds. The small leaves on broccoli stalks and the smaller, inner leaves at the base of cauliflower heads make good eating.

Tossed with olive oil, salt, and pepper and roasted, “the leaves end up crackly crisp and delicious,” says rose water. ipsedixit stir-fries them with minced garlic, rice wine, a little bit of chicken broth, and some salt and pepper to taste. This cauliflower and potato salad includes the leaves of the cauliflower.

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