Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad

Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad

  • Preparation 30 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine (FALL 2015)
  • Vegetarian
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Ingredients

  • Cauliflower Salad

    • 1/2 head cauliflower, cut into small florets
    • 2 tbsp (30 ml) olive oil
    • 1/2 cup (50 g) roasted pecans, coarsely chopped
    • 1/2 cup (50 g) sharp cheddar cheese, grated
    • 2 tbsp flat-leaf parsley leaves
  • Soft-Boiled Eggs

    • 4 eggs, at room temperature
  • Buckwheat Pancakes

    • 1 cup (150 g) buckwheat flour
    • 1 1/3 cup (325 ml) water
    • 1 tbsp (15 ml) melted butter
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup (25 g) finely grated cheddar cheese, finely grated
    • 1/4 cup (60 ml) parsley pesto (see recipe)

Preparation

  • Cauliflower Salad

  • Soft-Boiled Eggs

  • Buckwheat Pancakes

Note from Ricardo

You can reheat the eggs by placing them in the hot cooking water for a couple of seconds. We recommend soft-boiled eggs, but poached eggs are equally delicious.

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