Image
Prep Time
15
Cook Time
43
Course
Dietary Choice
Ingredients
- 4 cups or 1 medium head of cauliflower
- 1 cup hulled millet (washed and drained)
- 4 cups of water (or vegetable broth)
- 1 teaspoon cold pressed extra virgin olive oil or sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ cup parsley for garnish
Directions
- Wash millet three times, or until water runs clear.
- Sauté millet, garlic powder, and sea salt in a little olive oil or sesame oil on medium‐high flame, until water is fully evaporated and millet starts to toast.
- Add in water or vegetable stock, and herbs, if using, and bring to the boil. Stir in chopped cauliflower
and then simmer for about 40 minutes, or until cauliflower and millet is cooked through. - You may serve chunky as‐is, or mash with a potato masher or a stick blender.
- Stir in finely chopped parsley for a bit of color before serving.
English