Roasted Cauliflower over Creamy White Beans with Confit Garlic, Green Caper Sauce and Crispy Buckwheat

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower wedges on a baking tray. Toss them with 2 tablespoons olive oil, the smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and the black pepper. Roast for 30 to 35 minutes, turning halfway through, until golden and tender.

2. 2

   Meanwhile, place the buckwheat in a saucepan with 240 ml water and a pinch of salt. Bring to a boil, lower the heat, and cook for 10 to 12 minutes until tender and the liquid is absorbed. Spread it on a plate so it cools slightly.

3. 3

   In a small saucepan, combine 4 peeled garlic cloves with 3 tablespoons olive oil. Warm over very low heat for 8 to 10 minutes until the garlic is tender and fragrant, without browning too much. Reserve the garlic and that oil.

4. 4

   For the cream, blend the cooked white beans with the confit garlic cloves, 120 ml water, 1 tablespoon of the confit oil, 2 tablespoons lemon juice, the lemon zest, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Process until very smooth. Transfer to a saucepan and warm over low heat for 2 to 3 minutes, stirring.

5. 5

   For the green sauce, finely chop the parsley, capers, and the remaining 4 garlic cloves. Mix them in a bowl with 2 tablespoons olive oil, the Dijon mustard, 2 tablespoons lemon juice, the red pepper flakes if using, and a pinch of salt. Stir well until glossy.

6. 6

   Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the cooked buckwheat and sauté for 4 to 6 minutes, stirring, until crisp in several spots. Season with a pinch of salt.

7. 7

   To serve, spread the warm bean cream onto plates, arrange the roasted cauliflower wedges on top, spoon over the green sauce, and finish with the crispy buckwheat. Serve immediately.