Millet and cauliflower mash

Millet and cauliflower mash

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is an all-time favourite at our place, especially at the first sign of winter. Make it as creamy as you like by adding a little more tahini or olive oil. I love it served with sweet and sour tempeh and blanched green beans. Leftover mash is sensational refried the following day.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 onion, diced
2 garlic cloves, crushed
sea salt
1 cup hulled millet, washed, (see note)
400g cauliflower florets
3 cups * vegetable stock [rid:9273]
or 3 cups water
1/2 teaspoon sea salt
2 tablespoons hulled tahini
2 tablespoons flat-leaf parsley, finely chopped

Method

  1. Heat half the oil in a deep heavy-based saucepan over medium heat and sauté the onion, garlic and a pinch of sea salt for 3–4 minutes, or until softened. Add the millet and sauté for 2–3 minutes. Add the cauliflower, stock or water and sea salt. Bring to the boil, cover and simmer over low heat for 30 minutes, or until the millet has no crunch to it when you bite. Mash the millet and cauliflower mixture well. Add the remaining oil and tahini to achieve a smooth consistency. Stir in the parsley and serve.

Note

  • Avoid unhulled millet as it will not soften.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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