Buckwheat with Vegetables, Kale, and Capers

Ingredients:

• 200 g buckwheat
• 1 head of cauliflower
• Flaked almonds
• Kale (to taste)
• Capers in vinegar OLE!
• Salt
• Oil
• 1 flat teaspoon of curry powder
• Chili flakes
• 2 cloves of garlic
• 2 shallots
• 2 tablespoons of butter

Cook the buckwheat in salted water.
Wash the cauliflower, cut into smaller pieces, and cook in salted water for a few minutes until tender but firm. Meanwhile, chop the shallots and garlic. Sauté them in oil with chili flakes. Add kale, salt, and curry powder. Sauté briefly. Add the cooked buckwheat, capers, and cauliflower. Transfer to a bowl and add butter. Sprinkle with flaked almonds. Serve warm or cold.