Potato and Cauliflower Stem stir fry is one of my favourite zero waste cooking options. Potato is always a favourite in my household, and something that everyone fights over. When I began experimenting with zero waste cooking, I tried using the cauliflower stem, which is crunchy and has a sour, tangy taste. It elevates the dish completely. When I asked my family to guess what the new ingredient was, nobody got it. I now buy cauliflower more for the stem than the florets.
When I visited a food fest 4 years ago, I first encountered zero-waste cooking. A stall was using carrot as the main dish and used the peels as crumbles. This was the first time I realized I could use every part of the vegetable. It reduces food wastage and cost and has made me conscious of what I do with my food waste. I also use the water that comes from cooking vegetables for my plants.
How to prepare in 3 steps?
- Stir fry cubed potatoes with salt and turmeric.
- Add chopped cauliflower stem and leaves and stir fry. Cover and cook until vegetables are cooked.
- Add spice powders and fry on high flame for few min. Serve warm.
What to serve with?
This dish pairs perfectly with rice and roti, making for a healthy, delicious main course.
For other zero waste cooking options, check out watermelon rind curry.
