This is another gem I got from Tony Chiodo. I've been making this cauliflower millet mash for about twenty years since my macrobiotic days. It's super easy, alkaline, loaded with nutrients, and super delicious. I make a batch of this every few weeks, and enjoy it as a side dish or as a nourishing savory breakfast porridge topped with steamed or stir-fried veggies, and sea vegetables. It's also really delicious on top of toast.
In the macrobiotic world, this dish is used as a more nutritious alternative for mashed potatoes. It's filling and strengthening, and wonderful for those people avoiding night shades. Millet is a wonderful protein-rich alkaline grain, that acts as a prebiotic to feed beneficial bacteria, hydrates the colon, and bulks up food for digestive health. This super grain also revs up fat metabolism, aids tissue repair, and provides a sustained release of energy for the body.
If you're following the Body Ecology diet, don't stir in the tahini. I always stir it in as it adds a delightful creaminess and flavor. Spice things up with a pinch of cayenne pepper. Either way, add the vegetable broth gradually until you get a thick, creamy dish, and let you cauliflower bloom.