We trimmed the leaves from the cauliflower stems. We blanched them in boiling water, iced them down, and laid them out on a dehydrator tray. We covered the leaves with a teflon sheet to keep them flat. We dehydrated the leaves for about an hour. They became dry and crisp. They had a slight vegetal undertones. Next time we will take them a step further and deep fry them to further enhance the crispy and delicious nature of the leaves.
Years Past
April 2, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
