Roast cauliflower and buckwheat bowl

Serves 2

vegetarian (depending on the cheese used)

1 large cauliflower

2 leeks

3 Tbsp. extra virgin olive oil

1/4 tsp. fresh grated nutmeg

1 tsp. Dried Italian Herbs

pinch of red pepper flakes

1/2 tsp. sea salt

1/2 cup buckwheat groats

1 cup water

1 Tbsp. extra virgin olive oil

1 tsp. honey

2 tsp. fresh lemon juice

3 Tbsp. fresh chopped chives

1/3 cup fresh chopped parsley

sea salt and pepper, to taste

1/2 cup walnut pieces

soft goat cheese, for topping

Aside from using standard cauliflower, I didn't change anything from the original recipe. Head on over to http://www.sproutedkitchen.com/home/2015/2/19/buckwheat-bowl-with-roasted-romanesco.html for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)