1. Place the stock into a medium saucepan and bring to boil. As from now start to count 30 minutes and add one by one all the ingredients to the pot (you should check on the package of buckwheat how long it takes - mine took 10 minutes, therefore I added it at the end). So you start with the onion, then garlic, then red pepper flakes etc. Simmer from time to time and after 30 minutes remove all from heat.
2. Serve room temperature, sprinkled with some parmesan cheese.
6 persons as side dish
500 ml water or chicken stock
1/2 large onion, cut in half and thinly sliced
2 garlic cloves, thinly sliced
pinch of red pepper flakes
2 teaspoons of sea salt (1 teaspoon if you use chicken stock)
freshly ground black pepper to taste
2 tablespoons unrefined, cold pressed, extra-virgin olive oil
1/4 cup golden raisins
1 small head of cauliflower (or 1/2 of a big one) cut in small bite-size florets
1 cup buckwheat
Grated parmesan on the top if desired!