The same comforting quality as mashed potatoes but with a nutty flavor and lots more vitamins.
Yield: 4 servings
Time: 30 minutes
Tools
- medium saucepan
- wooden spoon
- food processor
- steamer or medium pot
- colander
Ingredients
- 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 sauté, 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
Adapted from The Bold Vegetarian Chef – read my review.
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