Mexican-Inspired Buckwheat Crêpes
[Vegan, Gluten-Free]

To Make the Spicy Cauliflower Filling:

1. Heat oven to 360°F.
2. In a large bowl, place the cauliflower, olive oil, salt, paprika, and cumin and mix well to coat the cauliflower.
3. Spread out on a baking tray and allow to roast for 20 minutes or until the cauliflower has softened and is beginning to darken.
4. While the cauliflower cooks, place the corn, beans, lime and salt in a bowl and toss well.
5. When the cauliflower is done, add this to the mix and gently combine.

To Make the Molé Sauce:

1. Place all ingredients in a blender and blend until smooth, adding just enough of the sun dried tomato soak liquid to blend. The sauce should be quick thick.

To Make the Coconut Aioli:

1. Place all ingredients in a blender or small food processor and blend to combine. Alternatively, you can also just whisk this in a small bowl to combine.

To Make the Buckwheat Crêpes:

1. Blend all ingredients until smooth and creamy.
2. Cook in batches in a hot oiled pan, flipping when the top side begins to bubble.
3. Keep warm in the oven until ready to assemble.

To Assemble:

1. Place the crepes on your plate and smear with a good amount of the mole sauce.
2. Top this with the cauliflower filling, avocado slices, and a drizzle of coconut aioli.
3. Sprinkle with cilantro and nigella seeds to serve.