Print Friendly, PDF & Email


  • 3 red bell peppers, prepped for roasting
  • 1 large cauliflower, cut into 1 inch thick slices ( I used one small purple and one small white head )
  • 3 whole garlic bulbs for roasting
  • 6 garlic cloves mashed
  • 1 1/2 tablespoons olive oil
  • sea salt and cracked pepper
  • 1 cup buckwheat ( I used a brown toasted variety)
  • 1/2 cup plain unsweetened almond, soy, or coconut yogurt
  • 1/2 of pomegranate seeds
  • a few sprigs of fresh mint, leaves stripped and scattered
  • 3/4 cup, roasted and chopped pistachios
  • 1 lemon (zest and juice)
  • Harissa (N. African chili paste ) or chile red pepper paste (such as Red Rooster Brand)


  1. Preheat oven to 375º and line a baking tray or two with parchment paper.
  2. Toss cauliflower, red bell peppers and garlic bulbs in bowl with olive oil.
    Arrange in a single layer and roast for 30 – 45 minutes, or just until charred and tender.
  3. Meanwhile cook buckwheat following the package directions, drain and set aside.
  4. Arrange the roasted cauliflower on a large platter, ( I used a 14 x 11 inch oval plate and added remaining ingredients as needed).
  5. Continue to scatter the remaining ingredients for a festive platter tucking in spoonfuls of yogurt and grain. Scatter seeds, nuts, mint leaves, lemon zest and juice for final touch.
  6. Serve warm or at room temperature.

Serves 10-12

Inspired by Chef Chris Honor, Big Flavors From a Small Kitchen

All recipes provided by: