I found this recipe on my How to Cook Everything app when I was searching for recipes containing millet. This tiny “grain” is gluten-free, packed with vitamins and minerals and high in fiber. In fact, while it’s often called a grain because of its grain-like consistency, millet is actually a seed. It’s used in birdseed mixture, but it’s definitely not just for the birds. Millet is a good source of protein and some very important nutrients, including manganese, phosphorus, and magnesium. This recipe has the consistency and comfort of mashed potatoes, but it’s a whole lot better for you. The original recipe calls for 1/2 head of chopped cauliflower, but I use the entire head. I also add 2 tbsp of nutritional yeast. I’ve listed this as a “side dish”, but when I’m just feeding myself, sometimes it’s the main course.
- 2 tbsp olive oil
- 1 cup millet, rinsed
- 1 head cauliflower, chopped
- 3 cups vegetable stock
- 8 cloves roasted garlic
- 2 tbsp nutritional yeast (optional)
- salt and pepper to taste
- Put 8 cloves of garlic in a small baking dish, add a splash of olive oil and cook in preheated 350 degree oven for about 15 minutes, until golden.
- Heat the oil in a large pot (with a lid) over medium heat. Add the millet and stir constantly until it toasts and turns golden, about 3 minutes.
- Add the chopped cauliflower and 3 cups of the stock. Bring to a boil, then lower heat to simmer, cover and cook stirring occasionally until the millet bursts, about 25-30 minutes. During this time if the mixture becomes too dry, add a little more stock or water.
- Remove from heat and add roasted garlic and nutritional yeast. Use a stick blender or a food processor to puree. Add salt and pepper to taste.
Follow the belly on FaceBook, Twitter, or RSS. 
