Preheat your oven to 180°C fan.

Cook the buckwheat groats and bulgar wheat in two separate pans of boiling water until they are just underdone; they need to retain a slight bite. Drain well. 

Place the cauliflower, buckwheat, bulgar wheat, sunflower oil, ras el hanout and some salt and pepper in a large bowl and toss to combine. Divide the mixture between two baking trays and roast for 15–20 minutes, until the grains are golden and puffed and the cauliflower is cooked through and golden brown. Remove from the oven and set aside to cool.

Meanwhile, in a small pan, heat the water and cider vinegar until one or two bubbles start to form on the surface then pour this over the currants and leave to stand for 10 minutes, allowing the currants to swell and absorb some of the liquid. Drain and dry the currants. 

Place the cauliflower and toasted grains in a mixing bowl and add all the remaining ingredients, including the soaked currants. Toss to combine, then taste and check the seasoning, adding more salt and pepper if necessary.

Transfer to a serving bowl and enjoy.