This study presents the comparative analysis of drying methods and quality evaluation of cauliflower leaf powder. The project focused on cauliflower leaves, often discarded as waste despite being highly nutritious. This project was aimed to assess the effectiveness of different drying techniques in preserving the quality attributes of cauliflower leaf powder for potential food and nutritional applications. Cauliflower leaves were dried using hot air oven drying and tray drying techniques. The quality parameters were evaluated for fresh and stored powder. The drying curves obtained from both methods revealed distinct drying behaviours, with the hot air oven exhibiting a higher initial drying rate, while the tray dryer achieved a shorter drying time i.e., 1hr 45min. The moisture content of the cauliflower leaf powder decreased significantly with drying time in both methods. Quality evaluation of the dried cauliflower leaf powder included analyses such as colour, moisture, ash, iron, calcium, vitamin C, microbe load. The fresh tray dried powder was high in moisture 4.725%, ash 14.6%, iron 15.23±5.491mg/100g, vitamin C 2.403mg/100g and hot air oven dried powder was high in calcium 40mg/100g. The stored tray dried powder was high in ash 13.8%, iron 9.369±5.98mg/100g, vitamin C 1.455mg/100g, whereas the 3 months stored hot air oven powder was high in moisture 9.831% and calcium 23.255mg/100g. The microbe load which was observed for 3 months indicated the microbe load was higher in tray dried powder than hot air oven dried powder. In conclusion, by considering the yield, drying time, drying rate, quality analysis tray dryer technique was found to be better than hot air oven technique for the preparation of cauliflower leaf powder.