📝 About This Recipe
This elegant twist on traditional mashed potatoes swaps heavy starches for nutrient-dense hulled millet and caramelized roasted cauliflower. The millet provides a subtle, nutty undertone and a fluffy texture that perfectly complements the sweetness of the roasted florets. Infused with roasted garlic and fresh herbs, this dish is a sophisticated, gluten-free side that brings a rustic yet refined charm to any dinner table.
🥗 Ingredients
The Grain Base
- 1 cup Hulled Millet (rinsed thoroughly and drained)
- 2 1/2 cups Vegetable Broth (low sodium preferred)
- 1 Bay Leaf (dried)
- 1/2 teaspoon Sea Salt
The Cauliflower Roast
- 1 large head Cauliflower (cut into small, even florets)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 4-5 pieces Garlic Cloves (peeled and smashed)
The Finishing Touches
- 2 tablespoons Unsalted Butter (can substitute with vegan butter or olive oil)
- 1/4 cup Greek Yogurt (plain, full-fat for creaminess)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Parmesan Cheese (freshly grated (optional))
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the cauliflower florets and smashed garlic cloves with 2 tablespoons of olive oil and a pinch of salt on the prepared baking sheet. Spread them in a single layer to ensure even browning.
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3
Roast the cauliflower for 20-25 minutes, tossing halfway through, until the edges are deeply golden brown and the stems are tender when pierced with a fork.
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4
While the cauliflower roasts, heat a medium saucepan over medium heat. Add the remaining 1 tablespoon of olive oil and the rinsed millet.
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5
Toast the millet for 3-4 minutes, stirring constantly, until it smells nutty and begins to turn a shade darker.
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6
Carefully pour in the vegetable broth and add the bay leaf and sea salt. Bring the mixture to a boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes. The liquid should be fully absorbed and the millet grains should be soft.
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8
Remove the pot from the heat and let it sit, covered, for 5 minutes. Remove and discard the bay leaf.
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9
Transfer the roasted cauliflower and garlic into a large food processor or a high-speed blender.
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10
Add the cooked millet, butter, Greek yogurt, and fresh thyme to the processor.
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11
Pulse the mixture several times for a chunky, rustic texture, or process on high for 1-2 minutes for a silky, whipped consistency. If it's too thick, add a splash of warm broth or milk.
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12
Stir in the grated Parmesan cheese (if using) and season with freshly cracked black pepper. Taste and add more salt if necessary.
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13
Transfer the mash to a warm serving bowl.
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14
Garnish with minced chives and an extra drizzle of olive oil before serving immediately.
💡 Chef's Tips
Toasting the millet before boiling is a non-negotiable step; it unlocks a popcorn-like aroma and prevents the mash from tasting bland. For a completely vegan version, substitute the butter with a high-quality vegan spread and use coconut yogurt or an extra splash of olive oil. If you don't have a food processor, a potato masher works well for a more textured, 'smashed' feel. Ensure the cauliflower is roasted until dark brown on the edges, as these caramelized bits provide the depth of flavor that mimics traditional gravy. Always rinse millet in a fine-mesh strainer until the water runs clear to remove any bitter saponins from the hull.
🍽️ Serving Suggestions
Pair this mash with red wine-braised short ribs or a thick mushroom ragu for a comforting winter meal. Serve alongside roasted lemon-herb chicken and steamed green beans for a light, balanced dinner. Use it as a nutrient-dense base for a 'bowl' meal, topped with roasted chickpeas and a tahini drizzle. It pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a light Pinot Noir. For a festive touch, top with toasted walnuts or pomegranate arils for added crunch and acidity.