Roasted Cauliflower with Millet

Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 6


  • 1 medium head cauliflower florets only
  • Extra Virgin Olive Oil
  • 1 tsp sea salt
  • 1 cup millet
  • 2 1/4 cups water
  • 2 cloves garlic sliced
  • 1 tbsp umeboshi vinegar
  • Sea salt and black pepper to taste
  • Handful of chopped parsley


  • Toss the cauliflower florets into a drizzle of olive oil and season with salt and pepper. Put them on a baking sheet and roast for 40 minutes or until the cauliflower is brown and tender.
  • Meanwhile, wash the grains.
  • Bring water to a boil and add grains and 1 teaspoon of sea salt and garlic.
  • Reduce heat to low and simme covered for 20 minutes until grains are cooked and water is absorbed.
  • Turn the heat off and let sit, covered for 5-10 minutes.
  • Add the cauliflower, umeboshi vinegar, and a bit more olive oil.
  • Garnish with chopped parsley and serve.


For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.

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