A wonderfully addictive vegan and gluten-free cauliflower and kale salad recipe with buckwheat, caramelized cauliflower, spinach, spring onions, golden raisins and a magical turmeric dressing for a bright finish. Roasted buckwheat on top provides a final crunch. This cauliflower salad with cooked buckwheat, kale and this wonderful dressing is our new winter salad. It is a combination of Asian and regional German cuisine, which fuses inexpensive local ingredients with the taste of Asian flavors into something new.
This salad recipe does require some cooking, but you can make the roasted cauliflower and buckwheat ahead of time and pack it for later, as the salad tastes just as good served warm. I love buckwheat because it’s easy to prepare, local, organic and gluten-free. It tastes great in this Cauliflower Buckwheat Salad.
One of my favorite ways to enjoy buckwheat is roasted (I briefly explained how to do this, last in the recipe). Deliciously nutty, they add a wonderful crunch to salads, and despite its name, buckwheat is gluten-free. Buckwheat is also super cheap compared to imported quinoa and contains more protein than rice, millet or corn. Buckwheat is a worthy addition to any vegetarian, vegan, or gluten-free pantry.
ok are you ready
This salad is perfect for serving when guests come over. For example, now at Christmas, you can make vegan friends happy. But here is an idea as a side salad for Sunday lunch. Also, the cauliflower and kale salad with turmeric dressing is so filling that it can be enjoyed as a weeknight dinner or for an easy lunch to take to the office. The salad keeps incredibly well in the fridge.
If you like our cauliflower and kale salad with buckwheat and turmeric dressing, you may also be enthusiastic about these recipes:
- vegan buckwheat buffer for salad
- Korean spinach salad, easy and vegan
- vegan Hasselback beetroot with coriander pesto
- vegan jackfruit curry with sweet potatoes
- Potato salad with coriander pesto
- Soba noodle salad with peanut dressing
- more salad recipes…
Cauliflower and kale salad with buckwheat
- 1 head cauliflower
- 1 el native olive oil*
- 200 G Kale or cut baby kale into strips
- 200 G buckwheat* cooked
- 100 G golden raisins*
- 2 spring onions chopped
- 1 small bunch of chives
- kosher salt*
- Pepper* from the mill
- Preheat the oven to 200°C.
- Cut the leaves off the cauliflower and cut into florets. Place in a bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt and a few turns of the pepper grinder. Place on a baking tray covered with baking paper. Bake in the oven for about 30 minutes until tender and lightly browned.
- Place the kale, buckwheat, scallions, and raisins in a large bowl.
- For the dressing: Whisk together all the ingredients in a small bowl to form a dressing.
- As soon as the cauliflower is soft, add it to the bowl and mix with the kale and buckwheat. Pour dressing over and mix gently.
- Serve the salad warm with the chives or leave to cool for later. Both variants taste great.
- If you like, try toasting some more buckwheat in the pan, deglaze with a few drops of soy sauce, let the soy sauce cook off completely and set aside to cool. Then sprinkle over the salad for a crunchy texture just before serving.