The toasted-seed nuttiness of rustic, toothsome buckwheat tortillas mellows with lemon-fresh avocado pea mash and smoky chipotle-roasted cauliflower. These tacos are a wholesome flavor bomb.

Buckwheat is a pseudocereal. I know, the things you learn when you take a closer look at the nutrient-density of your daily diet. Pseudocereal is the word used for non-grass seeds like buckwheat (quinoa and amaranth are also included in that label). But Pseudo, it sounds so ‘not the real thing’. I like super grain much better.

Buckwheat is very much the real deal. A super grain indeed, it is packed with nutrients. It is also gluten-free (if that is a concern) and, not least important: it is such a flavorsome flour! It is complex, hearty, hinting of chestnut and a touch bitter. Yet, I’ve only ever used it to make blinis. Now I am trying out some other things, like these tortillas.

I mixed in masa harina (nixtamalized corn flour) to round out the flavor. For the same reason, and to deepen the color somewhat, I added dark (black) cacao powder. The interaction between buckwheat, corn and cacao powder yields beautifully rustic tortillas with a deep, complex flavor.

(scroll down for a quick-recipe for chipotle cauliflower and for avocado pea mash to make Buckwheat Chipotle Cauliflower Tacos)

Buckwheat Tortillas

Makes 12

2 cups organic buckwheat flour

1 cup masa harina

1 tablespoon dark (black) pure cacao powder

1 cup hot water, or as needed

1 tablespoon avocado or olive oil

1 teaspoon fine salt

Mix together flours and cacao powder and add hot water as needed to form a soft yet firm dough. Divide into 12 equal pieces and roll each piece into a ball. Use a rolling pin or tortilla press to flatten each ball (as flat as you can). Keep covered under a damp towel.

Heat a (cast-iron) skillet and when hot to the touch, put the first tortilla in. Wait 30 seconds, then flip. Repeat until the tortilla puffs up and starts showing char spots. It takes about 1-2 minutes. Transfer to a plate covered with a tea towel and wrap towel around to keep tortilla warm. Repeat for the remaining dough balls.

The tortillas are now ready to eat. However, I find them even tastier (and more pliable) the next day—simply heat the pan and toast the tortillas quickly on each side to reheat.

Chipotle Cauliflower: 1 small head of white cauliflower, 1 small can chipotle in adobe sauce, 1 clove garlic, cumin, fresh lime or lemon, avocado oil, coarse sea salt

Mash chipotle peppers and add enough adobe sauce to make 2 full tablespoons. Mix together in a large bowl and add a garlic clove (minced), 1/2 teaspoon cumin and 1 tablespoon fresh lime juice. Season to taste with salt. Add the florets and mix to coat them all over with the chipotle sauce. Leave for about 1 hour.

Preheat the oven to 450F. Spread the cauliflower in a single layer on a baking sheet and roast until soft and lightly charred, about 20 minutes depending on your oven.

Avocado Pea Mash: 1 medium ripe avocado, about 1 cup cooked garden peas (from frozen), 1 tablespoon lemon juice, salt to taste.

Mash together avocado and peas (as coarse or fine as you prefer), add lemon juice and salt to taste. Keep refrigerated until ready.

NOW FOR THE TACOS:

Spread a tablespoon avocado pea mash on the hot tortilla. Arrange a few chipotle cauliflower florets on top. Garnish to taste with pickled jalapeño, or add fresh cilantro, crumbled cheese or pickled onions.