These vibrant green leaves that so modestly protect the cauliflower head are about to get a lot more exciting.

When roasted with three of life's wonders; olive oil, salt & pepper, they are so delicious you’ll be reaching for the plate again and again.

Since I was already using cauliflower at my supper clubs, I decided to serve the roasted leaves as an aperitif - keeping food waste to a minimum and really showcasing the versatility of this vegetable.

Ingredients:

• Leaves of cauliflower (as many as you have!)
• Olive oil (Extra virgin or rapeseed are best)
• Coarse sea salt
• Black pepper

Heat the oven (fan) to 180°C and line an oven tray with baking paper. 

Snap or chop the leaves off the cauliflower and give them a good wash (beware of slugs seeking refuge). Pat dry and slice the leaves from the stalks, which are mostly too tough to eat even when roasted.

Spread the leaves over the prepared baking paper keeping them as separate from each other as possible to maximise crispness. Drizzle with olive oil and season with a generous amount of salt & pepper. Massage until all the leaves are coated and roast in the oven for 5 to 8 minutes. Keep an eye on them whilst cooking as they do turn quickly - be careful not to burn the smaller leaves.

Once done they will be partly green, golden and crispy. Eat sooner rather than later so they keep their crispness but if they turn soft just pop them back in a hot oven again for a few minutes to crisp up.

If for some strange reason you have any left, store in an air tight container for up to one week and when you can no longer resist temptation, pop in the oven to crisp up once again.