Roasted Cauliflower Buckwheat Salad with Olives & Capers
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
An olive tapenade inspired salad with roasted cauliflower and nutty buckwheat groats.
Ingredients
Salad
  • 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
Dressing
  • 1 clove garlic
  • 40g fresh parsley
  • 90mls olive oil
  • 2 Tbs lemon juice
  • ½ tsp sea salt
Instructions
  1. Pre-heat oven to 180 C. to roast your cauliflower.
  2. 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
  3. 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.
  4. 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.
  5. 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.
Notes
Sultanas are optional, I know some people have issues with sweet things in savoury, but I am not one of them!
Recipe by Ceri Jones Chef at https://cerijoneschef.com/cauliflower-buckwheat-salad/