Slow Cooked Cauliflower Leaves

with Parmesan and Anchovies

Limit food waste by using up leftover cauliflower leaves with this tasty and nutritious recipe, ideal as a side dish


  • 3tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 anchovy fillets
  • Small pinch of chilli flakes
  • Leaves of 1 or 2 large cauliflowers, stalks removed and finely chopped
  • 2tbsp grated parmesan cheese


  1. Add the olive oil and garlic into a saucepan over a medium heat. Allow for the garlic to infuse for about 5 minutes. Add the anchovies and chilli flakes and cook until the anchovies are dissolved.

  2. Add the cauliflower leaves and 2tbsp water, stir well, cover, and cook over a medium low heat for 30 minutes on a Miele Hob, stirring from time to time.

  3. When ready, fold in the parmesan, check the seasoning and serve.

About the Author

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