I love finding ways to use the parts of fruits and vegetables that we tend to throw out. When I came across a Punjabi recipe called “gobi ke danthal ki sabzi” that is made from the stem and leaves of a cauliflower, I knew I had to try it. I have tweaked the traditional dish and added protein in order to serve this cauliflower stem recipe as a main dish instead of the traditional side dish or appetizer!
Deliciously softened cauliflower core and leaves
Aromatic
Full of flavour
Hearty, warming
And it costs me less than $2 to make!
Can You Eat Cauliflower Stem & Leaves?
It turns out you can! I’m actually allergic to brassica vegetables so I don’t prepare cauliflower very often but when I do… why not use it all. A simple search of whether or not you can eat cauliflower stem and leaves led me to a traditional Punjabi recipe, “gobi ke danthal ki sabzi”.
The blog Ruchis Kitchen describes this dish as a “Punjabi delicacy cooked and relished in winter”. The name translates simply to “cauliflower (or cabbage) stalk vegetable”. Take a look at Ruchi’s gobi ke danthal ki sabzi recipe for a traditional version!
Gobi ke danthal ki sabzi is usually served more as a side dish with roti or paratha. I decided to add in some protein to bulk up the curry and make this cauliflower stem recipe into a main dish I can enjoy with rice and my homemade roti!
Ingredients
My favourite thing about this recipe is that it is a great way to reduce food waste. I will have bought my cauliflower to make another meal, like my beautiful Whole Roasted Cauliflower and I will have cut away the core and leaves to make it! With this cauliflower stem recipe I am able to make another entire meal from my one cauliflower!
In addition to the cauliflower stem and leaves you will need the following for this recipe:
- Some spices.
- I use whole cumin and coriander seeds but you can use ground spices.
- Turmeric, hot chilli powder, and garam masala.
- Fresh ginger, diced onion, and minced garlic.
- Canned tomatoes with their juices (you can use fresh tomato).
- Vegetable broth. Homemade for the best savings!
- Split red lentils and optionally chickpeas.
That’s it!
Prepare The Cauliflower
Another perk to this cauliflower stem recipe is that nothing grand is needed to prepare the stems and leaves for cooking. To get started:
- Remove the stem and leaves from your cauliflower.
- Roughly chop the stem and leaves into small pieces.
- Wash the pieces well and they are ready to use!
If you are using the head of your cauliflower for another recipe you can store the washed stem and leaves in an air tight container in your fridge for up to two days. You could also freeze these pieces until you are ready to make this recipe!
If you want to remove the head of the cauliflower from the stem but keep the head in tact you can do the following.
- Turn the cauliflower on its head and cut off any part of the centre core and outside leaves that are easy to remove.
- Carefully make diagonal cuts into the core to trim away as much as you can while leaving the head intact.
- Use your cauliflower head as desired and chop the stem and leaves for this recipe.
How To Make This Cauliflower Stem Recipe
To make this cauliflower stem curry:
- Add a bit of oil to a large saute pan and toast whole cumin and coriander seeds for 1 minute to release their aroma.
- Toss in diced onion and cook 1-2 minutes until softened.
- Stir in ground turmeric, hot chilli powder, minced garlic and ginger.
- Now add diced tomatoes along with the cauliflower stem and leaves, red split lentils and chickpeas if using.
- Splash in the broth and bring everything to a boil.
- Reduce the heat and allow the curry to simmer for 20 minutes or until the cauliflower stem is soft and the lentils are tender.
- Finally, stir in garam masala and you’re ready to serve!
I like to serve this cauliflower stem curry with brown rice and my super easy Homemade Roti you need to try!
Recipe Cost
Wait for it…
This recipe costs me less than $2 CAD in addition to the cost of the cauliflower to make!
There are two other cost saving elements to this recipe. One is that I use of my Nearly Free Vegetable Broth which is made from my frozen veggie scraps! And the second is the use of chickpeas cooked from scratch vs canned beans.
Even if I were to use store bought vegetable broth and buy a cauliflower strictly for this recipe, my cost would be under $10 CAD.
Split red lentils are such a versatile and inexpensive protein source and one of my favourite ways to bulk up pasta sauces, soups, and curries! Check out my Red Lentil “Ragu”, Butternut Squash Red Lentil Soup, and Red Lentil Curry With Coconut Milk.
Let me know in the comments if you love this low waste cauliflower stem recipe. I think you’ll like my Pineapple Skin Tea and Watermelon Rind Fruit Sauce too!
Print
Cauliflower Stem Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Get more for your buck with a cauliflower stem recipe! The leaves & stem soften in this aromatic cauliflower stem curry. Ready in 40 minutes!
Ingredients
- 1 tbsp oil
- 1 tsp cumin seeds (¾ teaspoon ground)
- 1 tsp coriander seeds (¾ teaspoon ground)
- ½ large white onion, diced
- ½ tsp ground turmeric
- ⅛ tsp hot chilli powder
- 1 tbsp fresh ginger, minced or grated (¼ teaspoon ground)
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 cup canned diced tomatoes with juices (see note if using fresh)
- 1 cauliflower stems and leaves only, chopped
- ½ cup split red lentils (rinsed)
- 1 cup chickpeas (optional)
- 2 cup vegetable broth (homemade for extra savings)
- 1 ½ tsp garam masala
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Start by preparing the cauliflower stem and leaves. If the head of your cauliflower is still attached, cut out the core and leaves. You can discard the very bottom of the core which may be more dry and discard any leaves that are brown or very wilted. Chop the core and leaves into small pieces and wash them well. Allow them to drain and dry while you prepare the remaining ingredients.
- You can rinse your red lentils, chop the onion, mince the garlic and prepare the ginger so everything is ready to go once you start cooking.
- When ready, heat oil in a large saute pan. Toast cumin and coriander seeds for 1 minute.
- Add the chopped onion and cook for 2 minutes until softened. Season with salt and pepper.
- Add turmeric, hot chilli powder, garlic and ginger. Cook for 1 minute.
- Then stir in the tomato, cauliflower stem and leaves, rinsed and drained red lentils, and the chickpeas if using. (If you use canned chickpeas remember to drain them from the liquid and give them a rinse before adding them to the curry).
- Next, add the vegetable broth. Season again with a bit of salt and pepper. Bring the liquid to a boil and then reduce to a simmer.
- Simmer with lid on for 20 minutes or until the cauliflower pieces are soft and the lentils are tender.
- Finally, stir in the garam masala. Add more broth if desired and cook for another two minutes to combine the flavours.
- To serve, sprinkle with fresh cilantro if desired. Serve with brown rice and my Easy 2 Ingredient Roti.
Notes
Approximate Cost: If I use my homemade vegetable broth, this recipe costs me less than $2 in addition to my cost for the cauliflower which I will have used for another recipe! Consider making homemade broth from your vegetable scraps and cooking chickpeas from scratch for the best savings! The ½ cup split red lentils used in this recipe cost me less than 20 cents! If I use store-bought broth, canned chickpeas, and include the cost of my cauliflower; this recipe still comes in under $10 for me.
If using 1 cup diced fresh tomatoes feel free to add a little more broth to the curry as it cooks if the lentils are absorbing too much liquid for your liking.
If you don’t have the individual spices I use here you can try using 1 tablespoon curry powder. Curry powder is a combination of some of the spices used here. You can taste the curry and add more seasoning near the end if needed.
The inspiration for this recipe comes from an Indian dish called “gobi ke danthal ki sabzi”. Check out a version of the traditional recipe on Ruchis Kitchen. I decided to add protein and tweak the traditional recipe in order to serve it as a main dish instead of a side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian inspired
Naila
Great idea. Can’t wait to try it. Broccoli and cauliflower stems are so delicious it is a shame to waste them.
Kathryn Alexandre
Yes exactly! I hope you like it when you give it a try and I’m glad it has caught your eye!
Carmen
Made this last night for dinner along with your roti and I can’t wait for the leftovers! Really tasty and really simple. Thank you!!!
Kathryn Alexandre
This is great to hear! Thank you for giving it a try and for making the roti too. Enjoy the leftovers! We really appreciate you leaving a lovely star rating!
J Middleton
I don’t know whether British cauliflowers have tougher stems but however small I cut them they will not soften. Such a shame because this recipe has a great taste.
Kathryn Alexandre
Oh that’s interesting. I’m sorry you haven’t been able to get the stems to soften. You could try steaming them perhaps before making this recipe and that way they might soften a bit more during the cooking time. Let me know if you decide to give it another try sometime. I’m glad you like the taste!