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Indian Style Cauliflower and Buckwheat

Thursday, May 31, 2018

Indian Style Cauliflower and Buckwheat


  • 1/2 head of cauliflower florets cut into bite size pieces
  • 1/2 cup of frozen peas
  • 1 cup organic buckwheat kernels
  • 1 cup vegetable stock
  • 1 flat teaspoon of the following spices - turmeric, coriander, asafoetida, cumin
  • Salt and pepper to taste


  • Cook buckwheat by rinsing buckwheat kernels thoroughly then add to boiling water - simmer for 5 to 8 minutes or until kernels are cooked thoroughly
  • Once cooked, drain the water and rinse
  • Meanwhile in a wok or frypan use a small amount of coconut oil or other cooking oil, add the spices until fragrant, then add the cauliflower florets and peas
  • Toss thoroughly for 1 minute until covered in spices
  • Add buckwheat and vegetable stock
  • Place the lid on the wok and let steam for approximately 3 minutes open the lid toss ingredients together
  • Serve immediately

Great to use as a rice alternative to any curry or dahl


Add different vegetables to make a main meal


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