Philippa Seymour is a second-year bachelor of culinary arts student at the Food Design Institute at Otago Polytechnic. As part of the International Food Design Conference, she was presented with the challenge of using the wasted greens from cauliflowers.
By rethinking the everyday notion of waste, she has transformed the humble cauliflower leaf into something delicious and edible.
Ingredients
1 cup of sunflower seeds
2 cups of cauliflower green leaves
1 cup olive oil
juice of 1 lemon
1 clove of garlic
Method
1. Remove the green leaves from the stalks of 2 cauliflowers. Blanch these in boiling water for 90 seconds then refresh in iced water. Drain well.
2. In a 180degC oven, toast the sunflower seeds until golden (7-10 minutes) then cool.
3. Place all the ingredients into a blender and puree to a smooth paste. Season with salt and pepper.
