SERVES 6 · GF, VEGAN ADAPTABLE, DF ADAPTABLE
When I planned this millet and cauliflower mash several years ago, I knew there would be skeptics in my classes. At the time, cauliflower wasn’t the “it” vegetable it is today and very few people knew what millet was. Millet is a small, gluten-free grain with a mild, nutty, almost cornlike flavor and light and fluffy texture when cooked. Easier to digest than most grains, it also contains a fair amount of protein and iron. I sold this to my skeptical students as a healthful alternative to mashed potatoes; they agreed that this comforting mash provided the same creamy, buttery goodness. You can serve this with anything that would go well with mashed potatoes. Leftovers firm up in the refrigerator, but you can easily loosen the mash up with some warm water.
1 tablespoon unrefined extra-virgin olive oil, unsalted butter (not vegan/DF), or unrefined virgin coconut oil
1 medium-size onion, chopped
1 cup millet, rinsed
3 cups cauliflower florets
3 garlic cloves
2 teaspoons sea salt
1 tablespoon chopped chives (optional)
1 to 2 tablespoons unsalted butter (optional, omit for vegan/DF)
1. In a large saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, 3 to 4 minutes.
2. Add 3 cups of water and the millet, cauliflower, garlic, and salt. Bring to a boil over high heat, cover, and simmer for 25 to 30 minutes, until the vegetables are soft and the millet is cooked.
3. Remove from the heat. Transfer to a food processor and blend until smooth or mash with a potato masher until the desired consistency is achieved. The food processor will make this much smoother.
4. Transfer to a serving bowl and sprinkle with chives, if you like. You can also stir in a little unsalted butter for a creamy finish (omit for vegan/DF), but it’s delicious without.