Cauliflower Millet Purée

• 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

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.

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