Caulieflower Millet Mash

Source

Ingredients

Display units in Metric

¹⁄₂	tbsp	olive oil
1	medium	onion roughly chopped
2	cloves	garlic roughly chopped
	dash	of salt
1	cup	millet
1	small	cauliflower trimmed & chopped into small florets
3	cups	vegetable stock
1	tbsp	organic butter
		salt to taste
		pepper to taste
		fresh herbs chopped to garnish (i used chives)
2	tbsp	nutritional yeast (optional)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and saute until soft and translucent, about 10 minutes.

Add the millet to the pot and stir for about 1 minute to toast.

Add the chopped cauliflower and vegetable stock to the pot. Bring to a boil.

Once boiling, reduce to a simmer and cook for approximately 30 minutes. Make sure to check after 20 minutes or so to make sure that the there is still some liquid left and the ingredients aren't burning on the bottom of the pot. If necessary, add a little more liquid until the millet is soft.

Mash like you would potatoes, add the butter or butter sub, season with salt & pepper, and toss in some fresh herbs or any other add-ins you'd like.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and saute until soft and translucent, about 10 minutes.
Add the millet to the pot and stir for about 1 minute to toast.
Add the chopped cauliflower and vegetable stock to the pot. Bring to a boil.
Once boiling, reduce to a simmer and cook for approximately 30 minutes. Make sure to check after 20 minutes or so to make sure that the there is still some liquid left and the ingredients aren't burning on the bottom of the pot. If necessary, add a little more liquid until the millet is soft.
Mash like you would potatoes, add the butter or butter sub, season with salt & pepper, and toss in some fresh herbs or any other add-ins you'd like.

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