I was just reading a recipe for pickled vegetables and it said to use small pieces of the florets (essentially) in the pickling. And it got me thinking about what everyone does with the stalk portions. Even in the grocery stores I see more and more broccoli sold as just the floret portion (large stem trimmed off).
With broccoli, I know you can peel the stalk and steam it - tastes just like the rest - and I often do this, though not always. And years ago I used to have an asian broccoli salad recipe that used the stalk exclusively (it was delicious, need to find that again).
But in a pickle recipe like this, I’m not sure what I’d do with, essentially, nothing but stalk left. Do you actually/always use the stalks? sometimes use them? if so, what do you do with them? And I have no idea what I’d do with cauliflower stalks if I made this pickle recipe. . . .