Cauliflower-Cashew Soup with Crispy Buckwheat

Ingredients

  • ½ cup olive oil, divided
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • ½ cup dry white wine
  • 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
  • ¼ teaspoon cayenne pepper
  • ¾ cup plus 2 Tbsp. cashews
  • 6 cups (or more) vegetable stock, preferably homemade
  • Freshly ground black pepper
  • 2 tablespoons buckwheat groats
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon paprika