This delicious recipe is from the Whole Grains Council
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
- Wash and drain the millet, then put it in a saucepan with a lid. Add the water, cauliﬂower, and salt.
- Bring to a boil and reduce the heat to the lowest simmer. Cover and cook for 35 minutes, checking and giving it a stir after 30 minutes. The millet will break open and thicken the liquid in the pot. When the millet is very soft and thick, take it oﬀ the heat and let stand for 5 minutes.
- Use a blender for the smoothest puree, but a food processor will work almost as well. Purée until the mixture is as smooth as you can get it.
- Add butter or other ﬂavorings, if desired, and serve as a side dish.