We’re growing (or trying to) cauliflower in our yard. In retrospect, maybe I should have grown vegetables that were hard to get at the market, but then, I wouldn’t have discovered the delicious flavor of cauliflower greens.
Our cauliflower plants don’t seem to be producing the flower part of cauliflower, but they are giving off a lot of big, floppy leaves. Internet research showed that the greens were edible. I had the first batch in a Korean tofu stew, which was quite good. This second batch, I blanched and made into pesto, which was also very good.
Cauliflower greens, garlic, olive oil, toasted pine nuts, a pinch of nutritional yeast, and salt.
