John Myers
Ingredients for 4 servings:
- 1 large cauliflower
- 200 g buckwheat
- 200 ml cream
- 2 tbsp tomato paste
- 2 eggs
- 100 g cheese, grated (e.g. Gouda)
- Salt
- chili powder
- curry powder
- possibly vegetable broth
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Cook buckwheat in salted water or vegetable broth for about 10 minutes until almost tender, then drain. Divide the cauliflower into small florets, halving them if necessary, then cook in salted water for about 3 minutes until half tender. Mix the buckwheat with cream, tomato paste, eggs, and cheese, and season generously. Place the cauliflower in a large casserole dish, cover with the buckwheat mixture, and bake in a preheated oven at 180°C (160°C fan-assisted oven) for about 20-25 minutes. Serve with a green salad.
Facebook Comments