Griddled Cauli Leaf Salad


It’s such a shame that we all throw away the cauliflower’s crunchy outer leaves

– they look so big and unappetising but I promise you when you char and roast them, they’re delicious. Recently we started making cauliflower rice to go in one of our retail products and the food waste bin was always full to the brim of bright green leaves. I decided to get experimenting…

This is a genuinely delicious (and obvs extremely nutritious) warm side dish to accompany meat or fish.

Griddled Cauli Leaf Salad 

Serves 2


250g cauli leaves

1 apple

1 red chilli

80g vac packed chestnuts

5g crushed garlic

3g (1 tsp) maple syrup or honey

10g Dijon mustard

15g pomegranate molasses

20g apple cider vinegar

60g good quality olive oil


  1. Chop the cauli leaves into more manageable pieces, especially lengthways through the thick stems. Toss in a little olive oil.

  2. On a hot iron griddle, char the cauliflower so the stems are lined and the leaves are crispy (and black and brown in places).

  3. When coloured, place on a baking tray and sprinkle with Maldon sea salt.

  4. Julienne the chilli (cut into long thin strips.)

  5. For the dressing, mix the garlic, mustard, pomegranate, vinegar and maple syrup together well and add the olive oil gradually.  Slice the chestnuts very thin and place them in the dressing to marinate.

  6. Just before you’re ready to eat, cook the leaves for 10-15 minutes on 180c until the stems are tender (but still al dente).  Julienne the apple (skin on).

  7. Dress the leaves and then arrange in a bowl with apple, chilli & chestnuts.  Garnish with fresh pomegranate, toasted hazelnuts or chopped coriander.


Rose Lloyd OwenComment