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Home cooks too can get more bang for their buck and enjoy some new textures and flavours by using the entire vegetable. With Earth Day coming up this Friday, Andrea Buckett was thinking about how kitchen waste can affect the environment.
According to the David Suzuki Foundation, each Toronto single-family household discards about 275 kilograms of food waste each year.
Depending on the size of the cauliflower, she gets two to four servings out of the outer leaves.
Similarly with herbs like dill, parsley and cilantro, instead of discarding the stem ends, whirl them in a food processor with garlic and lemon zest for a vibrant salsa verde to dress up fish or mix into potato salad to ramp up the flavour.
She avoids cruciferous vegetables like cauliflower, cabbage, kale, broccoli and brussels sprouts for the stock because they tend to give it a sulphur flavour.
In a large bowl, toss red onion and cauliflower florets, leaves and stems with olive oil; season with salt and pepper.

Remove potato peels from oven and top with cheese; return to oven for another 2 minutes until cheese has melted.
Use this delicious condiment made out of the parts of the herb that might have gone to waste to top grilled fish, poultry, pork and beef.
Now creative chefs, who have been experimenting with nose-to-tail innovations, are looking at ways to make the most of seasonal produce.
She slices them up, cutting along the thick veins to thin them so they’ll cook quicker. Buckett tosses peels with olive oil and salt and pepper, then roasts them in a 180 C (350 F) oven for 20 to 25 minutes. Yet many people waste several centimetres of this delicious vegetable, snapping off and discarding the woody stem ends where they naturally break. However, this can be tempered with garlic, chilies or strong spices like ginger or cardamom, if desired.

Using local seasonal cauliflower works the best for this, as the green leaves can be more tender. Spread on prepared baking sheet and roast for 30 to 35 minutes until cauliflower begins to brown. It’s fantastic mixed into potato, tuna and chicken salad or as a sandwich spread, says Buckett. She tosses the pieces in a little olive oil and salt and pepper and roasts them in a 190 C (375 F) oven until tender. She puts the scraps and three to 12 to 14 cups of water in a slow cooker for six to eight hours, then strains it.

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