½ cup millet
2 ½ cups water
4 ounces sliced cauliflower stems and florets (about 1 ½ cups)
½ tsp salt
Optional: butter, roasted garlic, wasabi, horseradish and/or sour cream to taste
Recipe courtesy of Robin Asbell [2], from her book, “The New Whole Grains Cookbook [3].”
Potatoes aren’t the only way to make delicious puréed vegetables – and a tender grain contributes even more taste and nutrition. Add your favorite herbs, some caramelized onions or a pat of butter to this savory millet-and-cauliflower mash.
Links
[1] https://wholegrainscouncil.org/grain/millet
[2] http://www.robinasbell.com/
[3] http://www.amazon.com/exec/obidos/ASIN/081185647X/oldwayspreservat/103-1446448-4127826