cauliflower millet mash

It was cold and it was beginning to snow. Easy-to-digest, mushy comfort food was the order of the day. This dish combines a whole grain (millet) and a vegetable (cauliflower), so I serve it with a separate vegetable on the side (celery).


serves 6


One half cauliflower

1 cup millet

1/4 teaspoon sea salt

6 basil leaves

fresh ground black pepper, to taste

Process   Wash the cauliflower well.  Cut it into sections.


Then separate the base from the florets. Chop the florets into smaller half-inch pieces.


Set aside. Wash the millet well. Strain in and lightly roast it in a skillet. Note: use no oil, just rinse the millet and put it in skillet on medium heat; use chopsticks or wooden spoon to continually turn the grain in the pan so it gets evenly toasted on all sides.  This takes about 3-5 minutes.


Bring 3 ½ cups water to a boil in a medium pot.  When water is boiling, add the millet first,


then the cauliflower and the sea salt.


Cover and simmer on medium-low flame for about 25 minutes, checking to be sure it doesn’t get too dry.


While it is cooking, wash the basil leaves well; chop them into thin strips and set aside.


Mash by hand with a potato masher, puree in a food mill or blender or use an immersion blender (my preference).  Add a little almost-boiling water if necessary to get a smooth, fluffy consistency like mashed potatoes.


Adjust with salt and pepper.  Spoon into individual bowls.


Scatter the chopped basil on top.


©Nancy Wolfson-Moche 2013