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    Home » Recipes » Vegan Recipes

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

    Published: Jan 16, 2015 · Updated: Apr 13, 2022 · by Nicole · This post may contain affiliate links.

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

    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

    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).
    5 from 3 votes
    Print Pin Save Saved!
    Course: Main Course, Side Dish
    Cuisine: gluten free, vegan, vegetarian
    Keyword: cauliflower salad recipe, Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Calories: 315kcal
    Author: Delicious Everyday
    3 servings

    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 (Estimated)

    Calories: 315kcalCarbohydrates: 43gProtein: 13gFat: 12gSaturated Fat: 1gSodium: 83mgPotassium: 1095mgFiber: 10gSugar: 7gVitamin A: 4480IUVitamin C: 150.1mgCalcium: 165mgIron: 4.5mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

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    Reader Interactions

    Comments

    1. Adina says

      July 10, 2015 at 12:04 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

        July 10, 2015 at 7:43 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
    2. Gena says

      July 09, 2015 at 11:54 pm

      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

        July 10, 2015 at 7:44 am

        Thanks Gena 🙂

        Reply
    3. Amy says

      January 22, 2015 at 11:23 am

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

      Reply
    4. Lennae says

      January 21, 2015 at 8:30 pm

      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

        January 21, 2015 at 8:55 pm

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

        Reply
    5. Medha @ Whisk & Shout says

      January 18, 2015 at 1:23 pm

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

      Reply
      • Jennifer says

        January 18, 2015 at 4:25 pm

        Thank you Medha 😀

        Reply
    6. Maureen | Orgasmic Chef says

      January 17, 2015 at 1:06 pm

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

      Reply
    7. Choc Chip Uru says

      January 16, 2015 at 6:36 pm

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

      Cheers
      Choc Chip Uru

      Reply
    8. Rosa says

      January 16, 2015 at 6:23 pm

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

      Cheers,

      Rosa

      Reply
    9. Laura (Tutti Dolci) says

      January 16, 2015 at 4:11 pm

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

      Reply
    10. Amy @ Thoroughly Nourished Life says

      January 16, 2015 at 2:30 pm

      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

        January 16, 2015 at 3:02 pm

        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

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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