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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Caramelized Cauliflower with Chickpeas, Baby Kale, Lemon & Toasted Buckwheat {vegan + gluten free}

    Published: Jan 16, 2015 · by Nicole · Updated: Sep 8, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A wonderfully addictive vegan and gluten free cauliflower salad recipe with caramelised cauliflower, cumin, onions, chickpeas with a bright finish thanks to lemon zest and juice. Toasted buckwheat adds a final crunch.

    Cauliflower Salad recipe with Chickpeas Cumin Baby Kale and Toasted Buckwheat - vegan and gluten free | DeliciousEveryday.com

    To say I love chickpeas is an understatement.

    I purchase big bags of dried chickpeas, and cook up a big batch, and then freeze them in individual portions. That way I have chickpeas on hand whenever I need them. I love scattering them in salads for a protein and fibre boost and a batch of hummus is always welcome as an afternoon snack.

    As much as I love chickpeas they aren't the star of this salad. It's the cauliflower. Fried until golden and tender, and tossed with cumin, coriander, fennel, lemon zest and lemon juice it's an addictive combination. Baby kale adds a bit of colour and toasted nutty buckwheat adds a finishing touch, and crunch.

    If you follow me on Instagram you'll know I've been playing with buckwheat lately. I've been playing with buckwheat birchers but haven't come up with a flavour combination I love yet, but will share when I do. My favourite way to enjoy buckwheat though, is toasted. Deliciously nutty they add a wonderful crunch to salads and, despite its name, buckwheat is gluten free. Buckwheat is also cheap, compared to the likes of quinoa, and is higher in protein than rice, millet and corn. It's a worthy addition to any vegetarian, vegan or gluten free pantry.

    Cauliflower Salad recipe with Chickpeas Cumin Baby Kale and Toasted Buckwheat - vegan and gluten free | DeliciousEveryday.com

    Recipe

    Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat {vegan + gluten free}

    A wonderful vegan and gluten free salad that can be prepared ahead of time (it's also just as delicious the next day when the flavours have had time to mingle).
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: Gluten free, Vegan, vegetarian
    Keyword: cauliflower salad recipe, Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat, Delicious Everyday
    Servings: 3 servings
    Calories: 315kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tsp cumin seeds
    • 1 tsp heaped coriander seeds
    • ¼ tsp fennel seeds
    • 2 tbsp olive oil
    • 1 onion finely sliced
    • 2 cloves garlic minced
    • 1 small cauliflower
    • zest and juice of 1 lemon 2 lemons if your lemon is not particularly juicy
    • 1 cup cooked chickpeas
    • 2 cups baby kale
    • ¼ cup buckwheat groats
    • salt and pepper
    US Customary - Metric

    Instructions

    • Grind the cumin, coriander and fennel in a mortar and pestle as finely as you can.
    • Place a large frying pan over a low heat. Add 2 tsp of olive oil and add the onion, garlic and spices and cook until the onion is golden and soft. Remove from the heat and place in a large salad bowl.
    • Finely chop the cauliflower. I like to use the stalks too, but is up to you if you prefer to use the florets only. Increase the heat of the frying pan to medium high and add ⅓ of the remaining oil. Fry ⅓ of the cauliflower until golden and tender. Remove from the heat and add to the onions. Cook the remaining cauliflower and place in the bowl with the onions. Add the lemon zest and juice, along with the chickpeas and toss to combine and leave to cool completely.
    • Wash out the frying pan and dry it completely. Place the pan over a medium heat and add the buckwheat. Toast for 3 to 4 minutes until golden and fragrant. Leave to cool.
    • Before serving toss through the baby kale and season with salt and pepper. Sprinkle the toasted buckwheat over the top.

    Nutrition

    Calories: 315kcalCarbohydrates: 43gProtein: 13gFat: 12gSaturated Fat: 1gSodium: 83mgPotassium: 1095mgFiber: 10gSugar: 7gVitamin A: 4480IUVitamin C: 150.1mgCalcium: 165mgIron: 4.5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Delicious Everyday, Gluten Free Vegetarian Recipes, Gluten-free Vegan Recipes, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE

    Reader Interactions

    Comments

    1. Amy @ Thoroughly Nourished Life says

      November 30, -0001 at 12:00 am

      Oh I do love buckwheat. It's my favourite flour for gluten free baking (especially when paired with chocolate) but rarely do I cook with the whole grain. I am going to have to make this very soon. I'm not usually a cauliflower fan, but fried until golden sounds like just the way to serve it to me. Thanks for some great lunching inspiration 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I never used to be a cauliflower fan until I started experimenting with it. It's all in the way you cook it. Fried like this it is delicious. I struggle to let it cool before I eat it. But it is worth letting it cool as the flavours from the spices and lemon become more pronounced. Leftovers also stand up well the next day too!

        Reply
    2. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      I love cauliflower and I'm always looking for new ways to break up my lunch routine. This salad would be perfect!

      Reply
    3. Rosa says

      November 30, -0001 at 12:00 am

      Scrumptiously healthy! The kind of salad I love to eat on a regular basis.Cheers,Rosa

      Reply
    4. Choc Chip Uru says

      November 30, -0001 at 12:00 am

      I rarely use buckwheat but it is so healthy, I think I should try to!Lovely salad and the chickpeas are my favourite :DCheersChoc Chip Uru

      Reply
    5. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      This is so attractive and would be so good for our healthier eating regime.

      Reply
    6. Medha @ Whisk & Shout says

      November 30, -0001 at 12:00 am

      Cheers for buckwheat! Lovely recipe, love that it's both vegan + gluten free! 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thank you Medha 😀

        Reply
    7. Lennae says

      November 30, -0001 at 12:00 am

      Yum, this sounds really good. I have only just discovered how great chickpeas are. I must try this recipe. Thanks for sharing! Lennae xxx

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        They are great, aren't they! I use them all the time. 🙂

        Reply
    8. Amy says

      November 30, -0001 at 12:00 am

      5 stars
      Oh wow I could almost get my husband to eat this (he HATES cauli, but I love it 🙂 )

      Reply
    9. Gena says

      November 30, -0001 at 12:00 am

      This is a gorgeous, vibrant, and healthful recipe, Jennifer! I can't wait to try it. In the meantime, pinning 🙂

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks Gena 🙂

        Reply
    10. Adina says

      November 30, -0001 at 12:00 am

      Is there a way to make this salad without frying the cauliflower? I love this idea, but can't stomach all the oil in this recipe! Thanks!

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        You could toss the cauliflower in a small amount of oil and then roast it in the oven instead 🙂 I'd try roasting it at 180 celsius (350 fahrenehit). Let me know how you go.

        Reply
    5 from 2 votes

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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