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Buckwheat Cauliflower Cheese


150g buckwheat grains
400ml boiling water
1tsp of yeast extract
200ml semi-skimmed milk mixed with 200ml water
1 cauliflower, cut into small florets
1 large leek, thinly sliced
2 1/2 tbsp cornflour
15g butter
150g mature Cheddar cheese, grated
Optional - some gluten free breadcrumbs


Cook the buckwheat: put the buckwheat water and the yeast extract into a large pan and add ground black pepper. Bring to the boil, then cover and simmer gently for 10 minutes or until the liquid has been absorbed. Remove from the heat and allow to stand, still covered, for 5 minutes, then fork through the grains.

Cook the vegetables: While the buckwheat is cooking, put the milk and water into a pan and add a little salt. Add the cauliflower and leek, and cook for 7 minutes or until just tender. Transfer the vegetables with a draining spoon into a large, shallow, warm ovenproof dish. Mix the buckwheat grains into the vegetables.

Make the sauce: Preheat the grill to high. Blend the cornflour with 3 tbsp cold water to make a paste and stir briskly into the hot milk mixture. Stir over a medium heat until the sauce starts to thicken. Add the butter and simmer for 1 minute, then remove from the heat and stir in two-thirds of the cheese until melted. Check the seasoning and pour over the vegetables and grains, mixing in lightly.

Top the dish: scatter with the remaining cheese and gluten free breadcrumbs if you want a little crunch. Grill until the top is browned and bubbling. Serve hot.