That looks like the inner leaves/core of a cauliflower (the pale, ruffled part) with some outer green leaves attached. It’s all completely edible and actually very flavorful.

Here’s a full, detailed recipe that uses everything in your hand:

Creamy Roasted Cauliflower Core & Leaf Soup

This recipe transforms the tender inner cauliflower, core, and leaves into a rich, velvety soup.

Ingredients (Serves 4–6)

• 1 large cauliflower (including core and leaves), chopped

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tbsp butter (optional, for richness)

• 1 medium potato, peeled and diced (for creaminess)

• 4 cups vegetable stock (or chicken stock)

• 1 cup milk or cream (or unsweetened almond milk for dairy-free)

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika (optional)

• ¼ tsp nutmeg (optional, but great with cauliflower)

• Fresh parsley or chives for garnish

• Optional: grated Parmesan or crispy bacon for topping

Step 1: Prep the Cauliflower

1. Separate the florets and inner ruffled core pieces.

2. Peel and chop the thick stem/core into small chunks.

3. Roughly chop the green leaves (remove very tough stems if woody).

4. Rinse everything well and drain.

Step 2: Roast for Flavor (Highly Recommended)

1. Preheat oven to 425°F (220°C).

2. Toss cauliflower pieces and leaves with:

   • 2 tbsp olive oil

   • Salt and pepper

3. Spread on a baking sheet in a single layer.

4. Roast for 20–25 minutes, until lightly golden and slightly caramelized.

Roasting adds deep flavor and prevents bland soup.

Step 3: Build the Soup Base

1. In a large pot, melt butter (if using) over medium heat.

2. Add diced onion and cook 5–7 minutes until soft.

3. Add garlic and cook 30 seconds until fragrant.

4. Add diced potato.

5. Add roasted cauliflower and leaves.

6. Pour in stock until just covered (about 4 cups).

7. Bring to a boil, then reduce heat and simmer 15 minutes until potato is tender.

Step 4: Blend

1. Remove from heat.

2. Blend with an immersion blender until smooth
   (or carefully transfer to a regular blender in batches).

3. Stir in milk or cream.

4. Adjust salt and pepper.

5. Add nutmeg or paprika if using.

If too thick → add more stock.
If too thin → simmer uncovered 5–10 minutes.

Step 5: Serve

Ladle into bowls and top with:

• Fresh herbs

• Parmesan

• A drizzle of olive oil

• Cracked black pepper

• Toasted sourdough on the side

Optional Variations

🧄 Roasted Garlic Version

Add a whole roasted garlic bulb when blending.

🧀 Cheesy Version

Add 1 cup shredded sharp cheddar while soup is hot.

🌶 Spicy Version

Add ½ tsp red pepper flakes or a dash of cayenne.

🥓 Cauliflower Leaf Chips

Toss extra leaves in olive oil and roast 10–15 minutes until crispy for garnish.