After a few years of blogging and looking for other recipes and fusions, I have a large stock of ingredients. Thanks to the organization of the kitchen most of those ingredients are visible in glass containers. So tonight we’ll prepare some buckwheat.
For 2p, boil 120 grams of buckwheat al dente in salted water seasoned with bay leaves. Drain and store aside.
Clean and chop 1 medium sized cauliflower (approximately 700 grams) and don’t forget the stem and leaves. Spread in an oven dish. Mix with 1 table spoon of garam massala and 2 table spoons of olive oil. Bake in the oven at 200° for 20 minutes. Add 4 chopped garlic cloves, 3 chopped spring onions, 1 chopped chili, 50 grams of pistachio, 50 grams of dried cranberries, pepper and salt. Stir and bake for another 20 minutes. Add the buckwheat and stir. Bake for another 15 minutes. Finish with lemon juice and a mixture of fresh parsley and wild fennel. Serve with fresh ricotta or delicious goat cheese.