Cauliflower Millet Purée

The same comforting quality as mashed potatoes but with a nutty flavor and lots more vitamins. Cauliflower millet purée
Yield 4 servings
Time 30 minutes
  • medium saucepan
  • wooden spoon
  • food processor
  • steamer or medium pot
  • colander
  • 3 T olive oil
  • 2 large shallots or 1 small onion, minced
  • 3 cloves garlic, minced
  • ½ c millet
  • 1 pound cauliflower florets
  • 1¼ c vegetable stock or water
  • ¼ c plain yogurt
  • salt
  • pepper
Directions Heat 1 T oil over medium heat, add shallots and garlic, and suauté, stirring constantly, for 2 minutes.

Add millet and cook, stirring for one minute to toast.

Add stock, bring to a boil, lower heat, and simmer, stirring occasionally, for 20-25 minutes, until tender. Add a little more water if needed.

Meanwhile, boil or steam the cauliflower for 10 minutes, until tender. Drain and rinse under cold water.

Purée the cauliflower, then add the rest of the oil, yogurt, salt, and pepper and purée until smooth. Add millet and process until well mixed.

Serve hot.

Notes The Bold Vegetarian ChefAdapted from the recipe in The Bold Vegetarian Chefread my review.

Buy it: |

Help Abbreviations  |  Conversions  |  Cooking tips
Cauliflower millet purée

Leave a Reply