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Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad

Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad | coconutandberries.com

Another super easy and hearty salad for you today!

I love this salad for lunch with some spicy rocket leaves and a dollop of hummus, as a side-dish or all on its own. It’s an array of textures and flavours so really doesn’t need any adornment. 

Roasted Red Pepper & Cauliflower

Who’s on team roasted cauliflower?! I absolutely adore it and am (almost) certain that even self-proclaimed cauliflower haters will love it too. I’m not particularly keen on plain ole steamed cauliflower, even less so when it’s steamed to death and sulphur smelling…raw or roasted is the way to go. 

I could eat a whole head of it roasted in olive oil with salt and pepper and call it lunch but this salad is more of a balanced meal and even more delicious.  

Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad | coconutandberries.com

I paired the roasted cauli with beautifully sweet roasted red pepper - Another vegetable that benefits from a stint in the oven, it gets ultra sweet and takes on a slightly smoky taste if you leave it in long enough to pick up a bit of a char.  

Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad | coconutandberries.com

You might remember the Buckwheat Risotto with Mushrooms & Hazelnut Cream I shared last year? One of my favourite recipes on the blog to date.

Buckwheat works magically there in place of rice with its lovely toothsome texture and nutty flavour. It’s a (pseudo) grain I use a lot in both sweet and savoury recipes and it’s just as good in this salad. 

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All you need to finish things off are a handful of toasted walnuts for some crunch and parsley, lemon & shallots/red onion for a bit of freshness and zing.  

Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad | coconutandberries.com

 

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Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad

Yield: 2-3 Servings

Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad

Ingredients

  • 1 Small cauliflower, broken into florets
  • 1 Red pepper
  • 2 Tbsp Olive oil (divided)
  • 1/2 C Buckwheat
  • 1/4 C Roughly chopped walnuts
  • 1/3 C Roughly chopped parsley
  • 1/2 Shallot OR 1/4 Red onion, finely chopped
  • 2 Tbsp Lemon juice
  • Salt & pepper

Instructions

  1. Preheat oven to 190C/400F. Toss the cauliflower florets with 1 Tbsp of the olive oil, salt and pepper and spread on a baking sheet. Add the whole red pepper to the baking sheet. Roast the vegetables for 20-30 minutes until the cauliflower is brown and crisp at the edges and the pepper is charred and soft (You may need to remove the cauliflower from the baking sheet and cook the pepper an extra 5 or so minutes).
  2. Chop the red pepper into pieces, removing most of the papery skin. It should come off easily.
  3. Meanwhile, cook the buckwheat. Rinse well then place in a saucepan with 1C water. Bring to the boil, then turn down the heat and leave to simmer, covered for approx 15 minutes. Once all the water is absorbed, turn off the heat and leave to sit, covered, while you prepare the rest of the salad.
  4. Toast the walnuts in a small pan over medium-high heat or on a small baking tray in the oven for approx 5 minutes.
  5. Stir together all the ingredients, including the remaining Tbsp of olive oil and season generously with salt and pepper.
3.1
http://www.coconutandberries.com/2015/05/01/roasted-red-pepper-cauliflower-walnut-buckwheat-salad/

Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad | coconutandberries.com
It’s a “Bank Holiday” weekend here in the UK so an extra day of free time for playing in the kitchen! Especially as it’s supposed to be rainy…

What are you planning on making? Long weekend or not. 

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May 1, 2015 —

← Crunchy Tropical Granola Vegan Chewy Coconut-Oat Cookies →

Comments

  1. Ana says

    May 1, 2015 at 6:33 pm

    You know that a recipe is good when it makes you want to go out and buy cauliflower RIGHT NOW!!! (and I’m from England- land of really badly cooked cauliflower!)

    • Coconut and Berries says

      May 1, 2015 at 7:09 pm

      Aaaw, thanks Ana! Hope you enjoy it when you get to make it. And yep, I’m from England too and had to suffer through far too many school lunches with stinky boiled cauliflower!

  2. Catherine says

    May 1, 2015 at 9:09 pm

    This sounds delicious. I’ve never thought of roasting cauliflower before but I’m definitely going to give this a try :) Have pinned!

    • Coconut and Berries says

      May 2, 2015 at 4:09 pm

      You really must try it! Life changing!

  3. MICHELLE says

    May 2, 2015 at 12:41 am

    I’m new to your blog, love it :) great recipe!

    • Coconut and Berries says

      May 2, 2015 at 4:10 pm

      So glad you found me Michelle! Hope to see you here again :)

  4. Elaine @ foodbod says

    May 2, 2015 at 10:15 am

    Lovely!

    • Coconut and Berries says

      May 2, 2015 at 4:10 pm

      Thanks Elaine :)

  5. Johanna GGG says

    May 2, 2015 at 2:48 pm

    honestly I could eat either steamed or roast cauliflower - though I know what you mean about roasting making everything taste better! cauliflowers have suddenly shot up in price here - waiting for them to go down -sounds like a great salad

    • Coconut and Berries says

      May 2, 2015 at 4:13 pm

      I haven’t noticed any fluctuations in price for cauliflower here. They do tend to be a little more expensive than broccoli crowns but I can still get them for about £1 a piece which is pretty cheap 😀

  6. The Vegan 8 says

    May 2, 2015 at 7:46 pm

    What a beautiful and so simple salad Emma! I love that you added roasted pepper, I absolutely love roasted bell peppers on pretty much everything. I must admit, I’m not a fan of cauliflower at all, but I may need to try it roasted. I have had a pureed cauliflower soup before though that was outstanding. It just depends on the preparation I guess and the other flavors added to it!

    • Coconut and Berries says

      May 3, 2015 at 10:23 pm

      You must try it roasted Brandi! You don’t use oil though, do you? I’m not sure if it would be good oil-free….
      And YES to roasted red peppers!

  7. Lucie says

    May 3, 2015 at 4:25 pm

    Great idea! I need more buckwheat inspiration since I cook about three meals from it over and over again. This is perfect, I love the combination with cauliflower :)

    • Coconut and Berries says

      May 3, 2015 at 10:31 pm

      Glad I could be of assistance! Will have to check out your buckwheat recipes too.

  8. kelly says

    May 7, 2015 at 4:03 pm

    Aw man, you had me at roasted cauliflower! This looks phenomenal.

    • Coconut and Berries says

      May 7, 2015 at 4:28 pm

      Glad you’re on team roasted cauli!

  9. Vicky says

    May 8, 2015 at 11:37 am

    Oh yum!!! I love roasted cauliflower - did you see my recipe with paprika? I’m always looking for ways to use buckwheat - my favourite grain - and I love all the combinations here!

    • Coconut and Berries says

      May 8, 2015 at 3:58 pm

      I hadn’t but have just popped over to see it. On the must-make list :)
      Buckwheat is so wonderful isn’t it?! I love it in salads, risotto, porridge, savoury scrambles, stir-fries, veggie burgers..and more!

  10. Marissa says

    May 9, 2015 at 9:53 pm

    Yum! This sounds amazing. I rarely cook with buckwheat (always eat it raw), but when I see in recipes like this, it reminds me that I need to cook with it more often!

    • Coconut and Berries says

      May 10, 2015 at 12:23 pm

      I love raw buckwheat too. I like to soak it and then dehydrate it into crispies! Sometimes with raw cacao and maple syrup to make cocoa pops 😀

  11. Anna says

    May 10, 2015 at 7:13 pm

    omg this looks so heavenly!! can’t wait to try it at home :)

    https://aspoonfulofnature.wordpress.com/

    • Coconut and Berries says

      May 10, 2015 at 9:46 pm

      Thanks Anna! I love hearty grain/bean salads like this one.

Trackbacks

  1. Weekend Reading, 5.10.15 | Choosing Raw - vegan and raw recipes says:
    May 10, 2015 at 12:28 pm

    […] Another salad, this one hearty and rustic and full of texture: roasted red pepper, cauliflower, walnut, and buckwheat salad from the lovely Ms. Emma of Coconut and…. […]

  2. The 12 Best Recipes for Using Gluten-Free Buckwheat - Natural Organic Families says:
    February 23, 2016 at 7:30 pm

    […] Roasted Red Pepper, Cauliflower & Walnut Buckwheat salad […]

  3. 6 Staple Whole Grains That Should Be in Your Pantry - Simply Quinoa says:
    March 20, 2016 at 11:01 am

    […] Roasted Red Pepper, Cauliflower + Walnut Buckwheat Salad […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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