Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad | RICARDO

Ingredients

• 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
• 4 eggs, at room temperature
• 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