Waste-Free Bruschetta with Broccoli or Cauliflower Leaves

09/22/2025

On the occasion of the 6th International Day of Awareness of Food Loss and Waste next September 29th, we’re sharing a simple and delicious recipe to give a second life to broccoli and cauliflower leaves that would normally be discarded. With these 100% zero-waste bruschetta, you can surprise friends and family, save money in the kitchen, and help reduce food waste.
Our Cesarina Beatrice from Milan often serves them as an appetizer for dinner or as tasty finger food for a classic Milanese aperitivo. They’re quick, easy to make, and, as you can imagine, very budget-friendly!

Bruschetta with Broccoli or Cauliflower Leaves

Broccoli or cauliflower leaves reinvented into a flavorful and unique appetizer

DifficultyEasy

Preparation time20m

Cooking time10m

€

CostLow

Ingredients

Bread for bruschetta
Broccoli or cauliflower stem
Broccoli or cauliflower leaves (with the central stalk removed)
Extra virgin olive oil
1 garlic clove
Taggiasca olives, to taste
Capers, to taste
Chili pepper, to taste (optional)
Salt, to taste
Nutritional yeast, to taste
Almonds, to taste
Black pepper, to taste
Lemon juice

Method

Thinly slice the broccoli or cauliflower leaves (the parts usually discarded). For tougher leaves, remove the central stalk (which can be used to flavor a broth).
Sauté the leaves in a pan for a few minutes with olive oil and the garlic clove, seasoning with salt at the end and adding a handful of Taggiasca olives, drained capers, and a bit of chili pepper (if desired).
Remove the outer fibrous part of the broccoli or cauliflower stem and slice it into rounds.
Boil the cleaned stem in salted water for a few minutes, then blend it with nutritional yeast (as a Parmesan substitute), a few almonds, olive oil, black pepper, and lemon juice.
Prepare the bruschetta by toasting a slice of bread, spreading it with the prepared pesto, topping it with the sautéed leaves, and finishing with a sprinkle of lemon zest and a drizzle of olive oil.