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This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Lemon & Tahini DressingCook preparation
Roast Cauliflower, Buckwheat & Parsley Salad
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Step 1 of 3
1 of 3
Toss cauliflower with oil and salt and roast at 220°C for 20 to 25 minutes until browned.
Suggested from the step’s words, “20 to 25 minutes”. Check it at 20 min; the step allows up to 25 min.
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What you are cooking with
- 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