I onceI made a soup with beef, corn, carrots, onion, & celery. It needed something more chunky so I decided to add large florets of cauliflower. As I was trimming the cauliflower, I noticed those thick stems surrounding the head reminded me of ribs of celery. So I said, hey, why not?
I diced them up and added them to the soup at the end. They softened a bit but maintained a delicious crunch. They have a pretty neutral flavor but I love their texture and now eat them regularly.
Does anyone else eat the stems surrounding the head of cauliflower? Do you eat fruit or veggie parts that others might discard? How do you use them?
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