If you’re someone whose keen on using as many parts of the vegetable as possible, you might enjoy my lunch today: roasted cauliflower leaves and tomato lemon bulgar wheat pilaf. If you like a roasted brassica (Brussels sprout or cabbage), you’ll probably like this too.

I saved the leaves from my veg box cauliflower, tossed them with some oil, lemon, tahini, garlic powder, nutritional yeast, and Aleppo pepper, and popped it in the oven at 200C/400F until the leaves looked nice and crisp.

To make the pilaf, I added some tomato paste and garlic powder to the boiling water I used to cook the bulgar wheat. When it was cooked, I added a bit of lemon, lemon thyme, salt, and some olive oil. This makes a nice base for adding leftover proteins or random salad veg!