Roasted Cauliflower with Millet
Prep Time
10 minutes
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Prep Notes
n/a
Cooking Time
45 minutes
​
Yields
6 servings
​
Ingredients
1 medium head cauliflower, florets only
Extra Virgin Olive Oil
1 tsp sea salt
1 cup millet
2 1/4 cups water
2 cloves garlic, sliced
1 tbsp umeboshi vinegar
Sea salt and black pepper to taste
Handful of chopped parsley
Directions
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Heat the oven to 350° F.
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Toss the cauliflower florets into a drizzle of olive oil and season with salt and pepper. Put them on a baking sheet and roast for 40 minutes or until the cauliflower is brown and tender.
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Meanwhile, wash the grains.
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Bring water to a boil and add grains and 1 teaspoon of sea salt and garlic.
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Reduce heat to low and simmer covered for 20 minutes until grains are cooked and water is absorbed.
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Turn the heat off and let sit, covered for 5-10 minutes.
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Add the cauliflower, umeboshi vinegar, and a bit more olive oil.
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Garnish with chopped parsley and serve.
Notes
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For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.