Millet-Cauliflower Mash
Servings: 4
Ingredients
- 1 cup millet washed and soaked for 12-24 hours in 3 cups water
- 1 medium cauliflower (2 ¼ pounds) cut into florets
- 2 ½ cups water
- 1 teaspoon kosher salt
Optional for serving (to taste):
- tamari, sliced scallions, wasabi and cold-pressed flax oil
- butter, horseradish, and roasted garlic
Instructions
- Drain and rinse the millet, place in a pot and add the water, cauliflower, and salt.
- Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 25 minutes or until millet is soft and fluffy and all the liquid is absorbed (check after 20 minutes).
- Remove from the heat and let stand for 5 minutes.
- Mash until creamy with a ricer, potato masher, food mill, or blender. Alternatively, just mash with a big wooden spoon (which is what I did) - it won't be as creamy, but it will still be good.
- Return to pot and cover another 5 minutes before serving.
- Serve in bowls with your preferred toppings: A) a drizzle of flax seed oil and tamari, then top with scallions or B) a pat of butter, a generous dollop of horseradish, and a clove or three of roasted garlic.
- This dish will harden as it cools. Store in the fridge for up to 4 days and revive it by reheating in a steamer basket, or in the microwave with a glass of water in there as well.