A roasted cauliflower buckwheat salad inspired by olive tapenade.
Another opportunity for me to sing the praises of humble old buckwheat. Buckwheat also goes by the name of kasha, and you may have seen it called sarrasin in France (used often in galettes) or grano saraceno in Italy – a useful tip for summer travel oui? It’s also very popular in Asian cuisine but in the form of noodles rather than as the plain groats. I’m eating more of it in real life than this blog would lead you to believe so thought I’d share with you another of my recent favourite recipes.
In today’s recipe I am using buckwheat in a cold marinated salad where a larger grain (or pseudograin, since buckwheat isn’t technically a grain) works best. In the salad the buckwheat groats retain their shape as individual grains and are similar in size to Israeli/giant cous cous. A smaller grain such as quinoa would of course work here too, but may become more mushy as the grains are much smaller and softer.
Buckwheat
I find the combination of olive, capers, lemon and parsley irresistible. Usually found in a rich tapenade, to me it screams summer and in this recipe is used to tie buckwheat and cauliflower together to great affect. I wonder who the first chef to roast a cauliflower and plonk it in a salad was? Each time I enjoy the joys of scorched, sweet florets I am delighted I no longer have to endure this valuable crucifer as a plainly steamed culinary bleugh.
- 2 cauliflower, broken into bite-sized florets
- Tbs olive oil
- pinch salt
- 150g raw buckwheat groats, rinsed
- 1 cucumber, cored and chopped into small pieces
- 20 or so black olives sliced
- 2 Tbs capers
- 2 Tbs sultanas (optional)
- 1 quantity of herby dressing (see below)
- 2 Tbs toasted pumpkin seeds
- Lemon zest
- 1 clove garlic
- 40g fresh parsley
- 90mls olive oil
- 2 Tbs lemon juice
- ½ tsp sea salt
- Pre-heat oven to 180 C. to roast your cauliflower.
- Toss cauliflower in olive oil and salt, place on a parchment lined baking sheet and roast in the oven for 20 minutes, until crispy and charred. Cool and set aside
- Meanwhile cook your buckwheat – we use the pasta method. Bring a medium saucepan of water to boil, tip in the buckwheat, and simmer for 15 minutes, until al dente. Drain, rinse and leave to cool.
- Next make up your dressing. In a mini food processor blitz the garlic till finely chopped, then add the parsley, olive oil, lemon juice and salt. Blitz until you have a chunky pourable paste.
- Toss the cooked cauliflower with the buckwheat, cucumber, olives, capers, sultanas, then stir through the dressing. Top with toasted seeds and some lemon zest for extra zing.
Not sure what else you can do with buckwheat? As well as being great in salads it works fabulously as a porridge for breakfast. Here are some ideas;
- Sweet Potato & Buckwheat Brunch Bowl with Avocado Cream from me
- Banana, Date & Almond Buckwheat Porridge from Nadia’s Healthy Kitchen
- Spiced Buckwheat & Oat Porridge with Coconut & Carrot from Fuss Free Flavours
- Peach Buckwheat Porridge from Little Sunny Kitchen
- Sumac Roasted Peppers with Kasha Buckwheat Salad from Veggie Desserts
- Roasted Buckwheat (Kasha) with Browned Onions & Mushrooms from Coffee & Vanilla
Any top ideas you’d like to share?
I love buckwheat! In Russia we always have buckwheat porridge for breakfast, and savory buckwheat recipes for lunch/dinner. I love the idea of the salad, would love to try it!
I’ve been inspired by the Russian porridge and breakfast ideas recently. I love how we can learn so much from other cultures! Thank you!
What a yummy combination!! I like cauliflower with olives and buckwheat is staple in our house but never thought of combining those two together, great idea… and thank you for mentioning my Polish kasha recipe.
Thank you Margot. I love what you did with your Polish recipe though, especially adding the egg I shall have to try that soon too!
I’ve not really cooked much with buckwheat and haven’t come across the groats yet, must start exploring alternative grains more often. The roasted cauliflower in this salad looks delicious.
Well, they aren’t in every supermarket but I have found them in one of the largest leading ones, so that’s a start! Other than that all good health foodie type shops stock the groats! Thank you Jen!
I don’t think I’ve ever cooked with buckwheat! This is obviously something I need to change as your recipe looks really delightful and very healthy.
Thanks Janice, nor had I until fairly recently. I really love it and I hope you now have the opportunity to explore it as an ingredient too!
I adore cauliflower and always looking for new recipes to use it so love this idea!
Fab – happy to help! Hope you have a chance to try this recipe out soon!
Mmmm I’m loving the sound of this! That roasted cauli is mouthwatering, even at this early hour of the morning!
Thanks Elizabeth! Roasted cauliflower is definitely the way to go!!