📝 About This Recipe
This vibrant grain salad celebrates the incredible texture of millet, a gluten-free ancient grain that transforms into fluffy, nutty pearls when toasted. We pair it with cauliflower florets roasted in aromatic Ras El Hanout until caramelized and tender, creating a beautiful contrast of earthy and spicy notes. Finished with a zesty lemon-tahini dressing and a shower of fresh herbs, this dish is a nourishing powerhouse that works perfectly as a stand-alone lunch or a sophisticated side.
🥗 Ingredients
The Roasted Vegetables
- 1 large head Cauliflower (cut into bite-sized florets)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1.5 teaspoons Ras El Hanout (or a mix of cumin, coriander, and cinnamon)
- 1/2 teaspoon Sea Salt
The Grains
- 1 cup Hulled Millet (rinsed and drained)
- 2 cups Vegetable Broth (low sodium)
- 1 piece Bay Leaf
The Lemon-Tahini Dressing
- 1/4 cup Tahini (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (or honey)
- 1 clove Garlic (grated or finely minced)
- 2-3 tablespoons Warm Water (to thin the dressing)
Salad Mix-ins & Garnish
- 1/2 cup Pomegranate Arils (for a pop of sweetness)
- 1/2 cup Fresh Parsley (flat-leaf, roughly chopped)
- 1/4 cup Fresh Mint (torn or chopped)
- 1/4 cup Toasted Almond Flakes (for crunch)
- 1/4 cup Red Onion (very thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the cauliflower florets on the baking sheet with 2 tablespoons of olive oil, the Ras El Hanout, and salt. Spread them out in a single layer to ensure they roast rather than steam.
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3
Roast the cauliflower for 25-30 minutes, tossing halfway through, until the edges are deeply golden brown and caramelized.
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4
While the cauliflower roasts, place a dry medium saucepan over medium heat. Add the rinsed and dried millet and toast for 3-4 minutes, stirring constantly, until it smells nutty and looks slightly golden.
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5
Carefully pour the vegetable broth into the saucepan with the millet (it will sputter!). Add the bay leaf and a pinch of salt.
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6
Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed.
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7
Remove the millet from the heat and let it sit, covered, for 10 minutes. This 'steaming' phase is crucial for fluffy grains. Afterward, fluff with a fork and discard the bay leaf.
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8
Prepare the dressing: In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, and minced garlic. It may thicken or 'seize' initially.
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9
Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Season with salt to taste.
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10
In a large mixing bowl, combine the fluffed millet, roasted cauliflower, sliced red onion, and most of the fresh herbs.
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11
Drizzle half of the dressing over the salad and toss gently to coat. Add more dressing as desired.
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12
Transfer the salad to a serving platter. Garnish with the pomegranate arils, toasted almonds, and the remaining fresh herbs for a beautiful finish.
💡 Chef's Tips
Toasting the millet before boiling is a non-negotiable step; it prevents the grain from becoming mushy and adds a wonderful popcorn-like aroma. If your tahini is particularly bitter, add an extra teaspoon of maple syrup to balance the flavors. For the best texture, ensure your cauliflower florets are completely dry before roasting so they crisp up properly. If you are making this ahead of time, keep the dressing separate and toss just before serving to keep the herbs vibrant. You can swap the pomegranate for dried cranberries or golden raisins if you prefer a different kind of sweetness.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or roasted chicken for a complete Mediterranean-inspired feast. Pair with a glass of crisp, chilled Sauvignon Blanc or a sparkling lemon-mint water. Add a dollop of Greek yogurt or crumbled feta cheese on top for extra creaminess and tang. Serve warm as a comforting winter salad or at room temperature for a summer potluck side dish.