Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad

Ingredients

• Cauliflower Salad

  • 1/2 head cauliflower, cut into small florets
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (50 g) roasted pecans, coarsely chopped
  • 1/2 cup (50 g) sharp cheddar cheese, grated
  • 2 tbsp flat-leaf parsley leaves

• Soft-Boiled Eggs

  • 4 eggs, at room temperature

• Buckwheat Pancakes

  • 1 cup (150 g) buckwheat flour
  • 1 1/3 cup (325 ml) water
  • 1 tbsp (15 ml) melted butter
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (25 g) finely grated cheddar cheese, finely grated
  • 1/4 cup (60 ml) parsley pesto