Warm Buckwheat Salad with Golden Cauliflower, Seared Pear and Goat Cheese with Honey-Rosemary Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss it with 1 tablespoon olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, place the buckwheat and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes until the grains are tender and the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

3. 3

   Toast the walnuts in a large skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

4. 4

   In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and sauté for 2 minutes. Add the pear and cook for 1 to 2 minutes per side until lightly seared but still holding its shape. Remove from the heat.

5. 5

   For the vinaigrette, whisk together the remaining olive oil, honey, lemon juice, Dijon mustard, fresh rosemary, the remaining salt, and black pepper to taste until emulsified.

6. 6

   In a large bowl, combine the cooked buckwheat, roasted cauliflower, sautéed red onion, seared pear, arugula, and half of the walnuts. Pour over the vinaigrette and toss gently so the pear keeps its shape.

7. 7

   Transfer the salad to a platter or serve on plates. Finish with the crumbled goat cheese and the remaining walnuts on top. Serve immediately while still warm.