Millet cauliflower mash
POSTED ON October 18, 2010
It seems like every year around this time, once the autumn chill has made its presence felt I reach for the jar of millet on my pantry shelf. This is part of my twice or thrice weekly evening ritual — before going to bed I scan the contents of the pantry to look for inspiration: which grain will I soak to then cook for the next couple of day’s meals? As fall sets in, millet wins out many times. It’s a comforting and warming choice especially combined with soft, creamy vegetables.
I wrote about the healing benefits of millet last fall when I made my other staple millet dish with the first of the winter squash and the last of the sweet corn. What draws me to choosing millet is its soothing effect on the stomach and the fact that it’s the only grain that is alkalizing.
Millet cooked alone is not a grain that I enjoy as much as other favorites, it lacks moisture and texture, but prepared like this it becomes a true healthy-comfort food, with versatility. On warmer fall days I like to eat this mash with a bitter green salad and some favorite condiments. For dinner on a chilly night I love serving the mash with a bean dish, the combination is heavenly and it goes with any flavors and spices you’re in the mood for as well.
Any left over mash can be poured into a baking dish and set like polenta. Once set, the millet can then be cut into triangles and either baked or pan seared.
To bake; brush with olive oil and place on a parchment lined baking sheet. Bake at 350 or 375 degrees Fahrenheit until crisp and golden on the edges.
To pan sear; coat a heavy skillet with olive oil and cook over medium heat until golden brown. Flip and repeat on other side.
Millet cauliflower mash
1 cup millet, soaked overnight in filtered water
4 cups cauliflower florets
2 ½ cups filtered water
Pinch sea salt
Scallions, toasted seeds, flax oil and tamari to serve
Drain millet and rinse well. Place in a pressure cooker or heavy bottomed pot. Add cauliflower, water and salt and bring to a boil. If using a pressure cooker lock lid in place and bring up to high pressure, lower heat and cook for 12 minutes. Remove from heat and allow pressure to come down naturally.
If you’re using a pot, bring millet, cauliflower, water and salt to boil. Cover, lower heat and simmer for 20 to 25 minutes.
Remove lid and using a potato masher, mash everything together until smooth and creamy. Serve warm and top with your favorite condiments.