Since I got the original recipe for this dish from a client of mine who found it in the newspaper, I’ve made it three times. She had never tried millet, so I made it and brought it to our next meeting. It’s currently one of my favorite recipes. One, because I adore roasted cauliflower (which is one thing I changed with this recipe), and another, because I’ve never really cared for mashed (white) potatoes but like the idea of them as comfort food. This beautiful concoction, though, has the look and feel of mashed potatoes, but tastes even better, is much higher in protein, and provides all the benefits of a cruciferous vegetable, including fiber.
As mentioned, the original recipe called for boiling the cauliflower, however, I decided to roast it instead. I also substitute almond or nut milk for the soymilk and use it to replace the water, but any milk would work. I also recommend adding the caraway seeds. It adds a nice taste to the mild flavors of the millet and cauliflower.
Mashed Cauliflower and Millet
½ c uncooked millet, soaked for several hours and rinsed
1 c water
1 head cauliflower
1T grapeseed oil
1 teaspoon sea salt
½ teaspoon caraway seeds
½ to ¾ cup almond or other milk
Freshly ground pepper and nutmeg
1 tablespoon nutritional yeast flakes, optional
1. Preheat the oven to 350°F. Bring the water and millet to a boil in a small saucepan. Reduce the heat, cover, and simmer until cooked, ~10-15 min. Set aside.
2. Meanwhile, cut cauliflower into florets, coat lightly with the grapeseed oil and sprinkle with caraway seeds and a little salt. Transfer to a baking dish and roast in oven until tender, ~30 min. Transfer to a food processor.
3. Add the cooked millet and milk to the cauliflower. Blend until they reach the desired consistence, then add pepper and nutmeg to taste. Add nutritional yeast flakes if desired.