Bacon and Cabbage Frittata paint

I’ve made this salad many times in my cookery classes and EVERYBODY just loves it. Why would they not – cauliflower and cheese is a match made in heaven but add the crunchy buckwheat and this salad and bang – taste buds love it. Best tip – best served hot 🙂

Serves 6-8  


  • 300 grams cauliflower, broken into small florets
  • ¼ -½ teaspoon smoked paprika
  • 20 grams Parmesan cheese, finely grated
  • 20 grams smoked cheese, finely grated
  • Himalayan salt and freshly ground black pepper to season
  • 4 tablespoon raw buckwheat
  • 2-4 tablespoons olive oil
  • 1 small clove, finely crushed 
  • 20 grams parsley, finely chopped
  • Gluten Free

  • Vegetarian

  • Low-Carb

  • Diabetic Friendly

  • Low GI

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  1. Pre-heat oven to 200C. Toss cauliflower with smoked paprika, parmesan cheese, smoked cheese and seasoning. Add raw buckwheat and gently mix. 
  2. Blend olive oil and garlic together, toss over the cauliflower and gently massage.
  3. Transfer mixture to hot tray and roast for 15 – 20 minutes, tossing once or twice during while cooking.
  4. Serve as side dish or on a nice platter as part of a buffet.
  5. Serve hot or at room temperature.

Maggie's Tips

  • When assembling this salad add the oil just before roasting otherwise it cab be a bit soggy/wet.
  • Best served hot.