Here’s something a bit different. Think of the buckwheat more as a garnish – a mini crouton maybe. It roasts into little crunchy orbs and works really well with the succulent, tangy roast cauliflower and the sweet juicy red onions. Make sure you use enough citrus and be generous with the coriander.
Yuzu is a Japanese citrus fruit – thought to be a kind of sour mandarin – and has a distinctive, zesty taste. It’s more complex and less astringent than lemon and livens up the cauliflower like nobody’s business. 100% yuzu juice is available from Waitrose in the UK and online through specialist food shops and Amazon.
Ingredients (serves 4-6 as a side dish)
1 large cauliflower
1 tsp oil
75g buckwheat groats (unroasted)
1/3 teaspoon of smoked paprika (optional)
2 large onions
1 tbsp yuzu
1 large clove garlic – crushed
1 tsp oil
Juice of half an orange
Juice of half a lemon
Pinch of salt/black pepper
Preheat the oven on 200 (fan)/220 (conventional)
- Make the yuzu dressing by whisking up all of the ingredients together. If you can’t taste the yuzu, add a bit more – it should dominate.
- Break the cauliflower into little florets; use a knife to trim to an even size – you are aiming for bite-sized pieces. Steam for 5 minutes. Meanwhile, warm up a teaspoon of oil in an oven-proof dish.
- After you have steamed the cauliflower, remove it promptly from the saucepan and transfer into the baking dish. Pour about two thirds of the dressing over, focusing on getting it into the florets. Leave to marinate for 15 minutes (or longer).
- Roast the cauliflower for 20 minutes, check half way and stir.
- Warm up a large frying pan and ‘dry fry’ the buckwheat on a medium heat for about 5 minutes. You will need to watch the pan and keep swirling the grains round. Add a pinch of salt and the smoked paprika if using.
- When the cauliflower has finished its initial roasting, pour in the buckwheat, mix and turn the oven down to 150 (fan)/170 (conventional) and bake for a further 15 minutes.
- Slice up the onion and fry to a golden brown.
- When the buckwheat and cauliflower have finished their spate in the oven, mix in the onion – and just before serving, pour over the remaining dressing and garnish with coriander.