From Gilt Taste
I like the edible parts of everything. I have a particular commitment, though, to the underappreciated leaves and hearts of cauliflower and cabbage. Both are classified, taxonomically, as cruciferous vegetables. I think my feeling so tender toward them might have to do with wanting to show support after they’d gotten stung with that somewhat nefarious sounding name.
Both vegetables' cores and tough outer leaves can be simply cut more finely than their florets or inner leaves and cooked alongside. I often cook them separately—it's nice to get a little more boiled cauliflower or sautéed cabbage; it's even nicer to get two separate dishes out of either, taking real advantage of the slightly starchy cores and the sweet outer leaves.