Caraway-Buckwheat Galettes with Roasted Cauliflower, Mushrooms & Camembert

3 years ago

Photo credit: Nancy Anne Harbord

I hear that cauliflower is in. I am thrilled to hear this as I have grown to love this creamy white vegetable over the years. I always thought it was rather nutritionally blank, I think due to its colour, but I have since learnt that this is very far from the truth (for a more detailed explanation of its nutritional fabulousness, please see here). Cauliflower is extraordinarily versatile. I remain frequently amazed to discover new, creative manipulations of this vegetable. To see some of these manipulations, and to marvel at my dedication to all things cauliflower, check out my Pinterest board, dedicated solely to this subject.

Photo credit: Nancy Anne Harbord

I often use a very interesting website, Food Pairing, to help with matching flavours for a dish. This remarkable website paints beautiful graphic patterns of the connections between the chemical aroma compounds (flavours) in a huge variety of ingredients. This enables you to experiment, with some confidence, with foods that are not typically paired together, whether because of culture, history or availability, but nevertheless have such flavour profiles in common. There are a staggering number of unusual, but complementary, combinations to be found out there and this website makes the task of researching this a delight.

So this recipe is a result of such research – all the components of this dish have flavour compounds in common with each other. Earthy buckwheat, toasted caraway, seared mushrooms, roasted cauliflower, nutty browned butter, sweet hazelnuts, tangy lemon and oozy camembert. Do let me know what you think.

Photo credit: Nancy Anne Harbord

I used a lovely Cornish camembert for the recipe today. I used to turn my nose up at British cheese, firmly convinced that it had nothing to offer me that wouldn’t be seriously inferior to French or Italian offerings, but this is all changing. There are many artisan cheesemakers working in Britain today, producing both those traditional cheeses lost during the restrictions of the second world war and original, flavourful creations. Despite the best efforts of the joyless food safety bureaucrat, many of these handmade cheeses are lusciously unpasteurised – savoury, pungent and complex.

Photo credit: Nancy Anne Harbord

I always thought the reason the first pancake turns out badly was something to do with the pan’s seasoning, but for this recipe I used a nonstick pan and the same thing happened. Driven to ‘the internet’ for an answer, I came across this. Apparently it’s due to improper heating and a lack of grease filling the pocks on the pan, which makes it smoother. I guess this applies, even to a nonstick pan. I am told the philosophical approach is to consider the first pancake the cook’s test run, used to check the temperature of the pan and to have a sneaky pre-dinner snack.

I think this dish would be extra lovely with a runny, soft-poached egg on top, which also matches the flavour profile of the dish. This would also add a little more saucy moisture to the dish which I think would be welcome. To read how to poach the perfect egg every time, see my post on this contentious topic here.

Please click here to see the formatted, printable recipe on Ramsons & Bramble


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