Try this cold-weather dish with a drizzle of olive oil, grated lemon zest, and a bit of lemon juice, or with aged balsamic vinegar.
- 1 small head cauliflower, cut into small florets
- 3 cloves garlic, 2 cloves crushed,
- 1 clove minced, divided
- 3 fresh thyme sprigs
- 3 fresh bay leaves or 1 dried bay leaf
- 4 tsp. olive oil, divided
- 1 small onion, finely chopped (1 cup)
- 1 cup millet
- 1/4 cup finely chopped chives
1 | Set aside 2 cups cauliflower florets. Roughly chop remaining florets into 1/2-inch pieces; set aside.
2 | Bring crushed garlic, thyme, bay leaves, and 5 cups water to a boil in medium saucepan. Add 2 cups cauliflower florets, and simmer 5 minutes, or until tender. Remove florets from water with slotted spoon, and transfer to blender with 1/2 cup cooking water. Blend until very smooth. Set aside. (You should have 11/2 cups purée.) Let cooking water continue to simmer.
3 | Heat 2 tsp. oil in medium saucepan over medium-low heat. Add onion, and sauté 5 to 7 minutes. Stir in minced garlic, and cook 1 minute more. Add millet, and stir until coated with onion mixture.
4 | Add 3/4 cup simmering cauliflower cooking liquid, and cook until liquid is mostly absorbed, stirring often. Repeat with remaining cooking liquid, 1/2 to 3/4 cup at a time, until millet is tender.
5 | Heat remaining 2 tsp. oil in large skillet over medium-high heat. Add chopped cauliflower pieces, and season with salt and pepper, if desired. Sauté
5 minutes, or until caramelized.
6 | Fold cauliflower purée into millet; season with salt and pepper, if desired. Stir in 3 Tbs. chives. Transfer millet to bowl; top with caramelized cauliflower, and sprinkle with remaining 1 Tbs. chives.
- Calories: 263
- Carbohydrate Content: 44 g
- Fat Content: 7 g
- Fiber Content: 6 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 24 mg
- Sugar Content: 3 g