Cauliflower, peppers, buckwheat

Ingredients for 2 portions:

3 red Romano peppers
60g almonds
10g garlic (about 2 cloves)
30g olive oil
20g red wine vinegar
1 teaspoon Chipotle chilli powder (or a mix of smoked paprica powder and chilli powder)
0.25 teaspoon salt

Methods:

Preheat the oven to 200C.
Cut the peppers in half (or into 3 or 4 flat sides if using bell peppers). Lightly coat them in olive oil and arrange them skin-side up on a baking sheet lined with baking paper. Add almonds to one side of the baking sheet (they’ll come out before the peppers do). Place on the top rack of the oven.
Cut the onions into quarters (or half 4 small onions, or cut a big one into 8 pieces). Cut the cauliflower into large florets. Arrange them on a different baking sheet lined with baking paper. Spray, or otherwise coat, them in olive oil. Bake in the middle of the oven until they start to char.
Once the almonds smell really nice and start to change colour, take them out.
Start boiling the buckwheat in cold water.
For the Romesco sauce, roughly chop the garlic and place it into a bowl along with olive oil (30g), red wine vinegar, Chipotle powder and salt.
Once the pepper skins start to char, take them out of the oven and add them to the bowl. Add roughly chopped almonds and handblender everything into a sauce.
To serve, heap the buckwheat on one side of the plate and cover the other side in sauce. Place cauliflower and onions on top.