Buckwheat with Mozzarella, Grapefruit and Raw Cauliflower

Recently, I’ve been using the Foodpairing Explorer even more than usual. I created many interesting combinations, but with most of them I’m still thinking about the optimal ratios, preparations and presentations. The ingredient combination for this fast and simple vegetarian dish is based on a combo list too, which I linked together recently on Foodpairing.

Buckwheat with Mozzarella, Grapefruit and Raw Cauliflower

For several years, I knew buckwheat only sprinkled on top of small Hungarian salty pastries (Pogácsa) which my grandmother used to bake. So this dish was the first time I cooked buckwheat. I really enjoyed it’s nutty taste and pleasant texture, so I’ll definitely use it more often in the future as an ingredient for fast, simple and nutritious suppers. I’ve put some pieces of drained mozzarella and grapefruit on top of the cooked buckwheat, which added a soft texture, and a salty and slightly sour taste to the dish. I finished the dish with paper thin slices of raw cauliflower and some mixed greens. The raw cauliflower paired especially well with the buckwheat and the grapefruit helped enhancing all flavors. The light and fresh spectrum of flavors in this dish makes it a perfect appetizer.

Buckwheat with Mozzarella, Grapefruit and Raw Cauliflower

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 portions

Buckwheat with Mozzarella, Grapefruit and Raw Cauliflower


  • 75 g buckwheat
  • 150 ml vegetable stock
  • 1/4 mozzarella di buffala
  • 1/4 grapefruit
  • 2 florets cauliflower
  • 1 tsp tomato seed oil
  • mixed tiny greens
  • freshly ground black pepper
  • salt


For the buckwheat
Bring the vegetable stock to boil. Put the buckwheat in a sieve and pour boiling water over it. Add the buckwheat to the vegetable stock and simmer for 15-20 minutes until the buckwheat is cooked through. Season with salt and pepper.
For the mozzarella
Strain the liquid from the mozzarella and cut into small cubes. Put the cubes on kitchen paper to further drain the liquid from the cheese.
For the grapefruit
Cut off the skin from the grapefruit, no white parts should be left. Using a sharp knife cut fillets from the grapefruit and cut each fillet into 3-4 pieces.
For the cauliflower
Using a mandoline, slice paper thin slices from the cauliflower florets.
For the salad leaves
Wash the leaves and shake dry. Keep on slightly wet kitchen paper.
To serve
Put 1,5 tbsp buckwheat on small plates and arrange some mozzarella cubes and grapefruit pieces on top of it. Decorate with cauliflower slices and greens. Add a few drops of tomato seed oil.

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