Today I have one great recipe to share with you. My dear friend and colleague Chef Jelena taught me how to make this beautiful millet and cauliflower mash. You know, the first time I made it my husband Scott thought it is a regular potato mash.
The main ingredients for this fulfilling dish are obviously cauliflower and millet. Millet is just fabulous. This tiny seed is packed with nutrients and has this incredible ability to make you feel great after eating it. Besides that, it is very affordable and is a great substitute if you want to cut down on potatoes or remove them from your diet. Don’t get me wrong, this dish is good for potato lovers too. It’s good to swap things and have something different on your dinner table from time to time.
It is very simple! Add your cauliflower, millet, and garlic to a pot and pour in water. Season this with salt and pepper and mix well. To know if it is seasoned well, you’ll need to taste the water. That’s the trick! If the water is not salty enough for you, just add more salt.
What you’ll do next is bring this to the boil but keep the lid on. Once it starts boiling, you should reduce the heat to a low simmer (keep the lid still on). Let your millet and cauliflower simmer for about 15 minutes and then turn off the heat. The way I cook millet is similar to how you usually cook rice. So, keep the pot on the stove, don’t remove the lid and let sit until all the liquid has been absorbed. This way, your millet will be perfectly cooked and will not turn mushy. Once this is done, I also like to let my millet and cauliflower rest for some 5-8 minutes.
The last thing you need to do is transfer this to your food processor, add ghee or oil if you wish, press Play and after just a couple of seconds, your millet and cauliflower mash is ready!
You can eat this beautiful mash as a side to literally any other meal on your dinner table. Or even better, it matches perfectly with some veggie patties or steamed veggies pimped up with fresh coriander or parsley; herbs really lift up flavours and turn simply boiled veggies into a light but fulfilling meal. If you would like to learn how to pimp up your meals, check out my online cooking classes. You’ll get 150 cooking recipes, all filmed with step-by-step instructions on how to pimp things up.
The final touch to this already perfect mash is gomasio, another recipe from Chef Jelena. Check out my blog post on how to make this dressing.
I’m pretty sure you’ll eat up your millet and cauliflower mash immediately, but if you don’t, you can keep it in the fridge and have it the next day. And you know what, it doesn’t taste bad as a regular mash after spending a night in the fridge.
Prep time: 5 mins
Cooking time: 35 mins
C, VEG, V, GF, DF, NF
Thank you, Jelena, for teaching me how to make this divine millet and cauliflower mash. And to all you souls looking for preparing something fulfilling in just 30 minutes, make this mash, connect with me on FB and share your photos.
Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.