I decided to make a cauliflower puree to go with the pot roast I was
making today.

As I was pulling the stem and green parts off the head, I started
looking at the green stems and decided ,.... why had I been throwing
this perfectly good part of a cauliflower away all these years.
So, I cut the leaves and stems....the part of the stems that were not
woody....off and chopped them up and put them in the pot I was going
to cook the cauliflower in. I simmered them for about 10 minutes
until they were tender and then threw in the rest of the head of
cauliflower and cooked until it was tender.

I drained the cauliflower and whipped it up with some butter, sour
cream, salt, pepper and parsley.

It is quite yummy, much more flavor than a bland white cauliflower
puree. I used a hand
mixer to beat the cauliflower and the green parts and stems did not
whip up totally and the whole thing looked more like a colcannon.

I figure it's got way more vitamins, minerals and fiber....plus it's
GOOD.