Cauliflower leaves are edible, but they are somewhat tough when raw. The rugged leaves have a relatively low amount of moisture, and they add vitamin A, vitamin C, antioxidants and fiber to the diet.
Cauliflower leaves are sturdy enough to be fried without wilting, making an excellent base for fritters or Indian pakora. The leaves are added to vegetarian soup stocks and stews, or they are coated in a mixture of soy sauce, olive oil and garlic and then baked to make crispy chips. Cauliflower leaves can be stored in a refrigerator's crisper drawer for no more than five days.