Rinse the buckwheat thoroughly and dry it. Fry it until crisp in hot rapeseed oil. When it is done, cool and then drain the oil to be re-used for baking.

Take 2 spoonfuls of the remaining oil and braise in it the finely chopped onion, the grated garlic and then add the separated flowers of cauliflower. Salt and pepper it, and flavor it with dried tarragon leaves.

Pour on the mixture of milk and vegetable stock, and cook the cauliflower in it until soft, taking care that it bubbles only mildly, to prevent the milk from precipitating.

Blend it until creamy, together with some beer vinegar according to taste.

Serve it with a few drops of black cumin oil and roasted buckwheat.