Cauliflower Leaves with Ginger

Caulflower leaves behave much like spring greens with a thicker stem. I like to fry them and then add a little liquid for a quick steam to take a little of the bite out. You want them to just start catching in the oil, or a lightly caramelised note.

Leaves of 1 cauliflower (about 120g)

1 heaped tsp ginger, peeled & grated

1 tsp garlic, finely chopped 

Olive or coconut oil

Sea salt or soy sauce

Feeds 2 on the side

Pull the leaves off your cauliflower, trim the very base and discard any damaged /yellow leaves. Shred and rinse, leaving a little water clinging to them. Heat you frying pan or wok till hot, add the oil and throw in all the ingredients. Fry for a minute or two, stirring from time to time. Add a tablespoon of water, cover with a lid for a further minute so you stalks can briefly steam. Switch off the heat and allow to sit for a minute or two, then season with salt or soy sauce, toss thoroughly and serve.