Roast Cauliflower, Buckwheat & Parsley Salad

Name: Roast Cauliflower, Buckwheat & Parsley Salad
Yield: 4 main-course salads
Ingredients: 600 g Cauliflower, small florets; 180 g Dry buckwheat groats; 360 ml Water; 25 ml Olive oil; 40 g Parsley, chopped; 60 g Dried apricots, diced; 100 ml Lemon & Tahini Dressing; 2 g Salt

Roast cauliflower and buckwheat with parsley, apricot and tahini.

Roast Cauliflower, Buckwheat & Parsley Salad prepared as described in the recipe

Roast cauliflower and buckwheat with parsley, apricot and tahini.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Cauliflower, small florets600 g
Dry buckwheat groats180 g
Water360 ml
Olive oil25 ml
Parsley, chopped40 g
Dried apricots, diced60 g
Lemon & Tahini Dressing100 ml
Salt2 g

Method

Toss cauliflower with oil and salt and roast at 220°C for 20 to 25 minutes until browned.
Simmer buckwheat in measured water for 12 to 15 minutes, then rest covered for 10 minutes and cool.
Fold buckwheat, cauliflower, parsley and apricot with dressing just before serving.

Chef’s notes

Check dried apricot labels for sulphites; buckwheat is naturally gluten-free but prepared ingredients and cross-contact still matter.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Sesame.

Vegan

Last refined · October 2026