Cauli stalks

Cauliflower leaves and stalks can be tougher and more bitter than florets, but you can still get great flavour out of them:

Soups Swap cauliflower florets for leaves and stalks in any soup that’s blended. Bear in mind, the soup won’t be white and to make it smooth, you’ll need to sieve it.

Side dishes Finely slice the leaves and stalks then cook, covered, in 50g melted butter and black pepper for 20 mins until soft. Scatter with some grated parmesan.

Stir-fries Use sliced stalks in any mixed veg stir-fry or fried noodles.

Veg curry Any curry that calls for florets can include the chopped stalks, or grate and add to a pakora mix.