The leaves surrounding a head of cauliflower are not only edible but also delicious and nutritious. They have a flavor that is sweeter and more delicate than cabbage, with a texture similar to kale. The thick ribs can be chopped and sautéed like celery, while the leaves can be roasted until crisp, or chopped and added to stir-fries and soups. Using cauliflower leaves is a fantastic way to reduce food waste and discover a new, versatile green.