Buckwheat With Liver And Cauliflower Recipe

Preparing the Ingredients

1. Rinse 1 cup of buckwheat under cold water. 2. Cut 300g of liver into bite-sized pieces. 3. Break 1 small cauliflower head into florets.

Cooking Buckwheat

1. In a pot, bring 2 cups of water to a boil. Add a pinch of salt. 2. Add the rinsed buckwheat to the pot. 3. Lower the heat to simmer, cover, and cook for about 15 minutes or until the water is absorbed.

Cooking the Liver

1. In a pan, heat 2 tbsp of olive oil over medium heat. 2. Add the liver pieces and cook for 5-7 minutes until browned and cooked through. 3. Season with salt and pepper to taste.

Cooking the Cauliflower

1. In a separate pan, steam or blanch the cauliflower florets until tender, about 5 minutes. 2. Drain and set aside.

Combining Ingredients

1. In a large serving bowl, mix the cooked buckwheat, liver, and cauliflower florets. 2. Toss gently to combine all ingredients. 3. Adjust seasoning with additional salt and pepper if needed.

Serving

1. Serve warm as a main dish. 2. Optionally, garnish with freshly chopped parsley for added flavor and color.