Cauliflower Millet Mash

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free

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.

Cauliflower Millet Mash

Cauliflower Millet Mash

Serves 6 to 840 MINS
  • 2 tablespoons grapeseed oil or extra-virgin olive oil 
  • 2 cups diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 1/2 teaspoons Celtic sea salt, plus more to taste
  • 1 cup hulled millet 
  • 1 medium head cauliflower, roughly chopped
  • 5 cups vegetable broth, plus more as needed
  • 2 tablespoons hulled tahini, plus more to taste (omit if on Body Ecology)
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup finely chopped flat-leaf parsley
  1. In a large saucepan over medium-high heat, warm the olive oil, and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes, until soft and translucent.
  2. Stir in the millet, cauliflower, vegetable broth, and 1/4 teaspoon of the salt, increase the heat to high. Bring the mixture to a boil, and then reduce the heat to medium, and simmer for about 40 minutes, stirring regularly until the millet is cooked through, the liquid has been absorbed, and the dish has the consistency of creamy mashed potatoes. Add more broth as needed.
  3. With a wooden spoon or potato masher, break up any remaining large pieces of cauliflower. Stir in the tahini, add the remaining teaspoon of salt, and the pepper. Add tahini, salt, and pepper to taste.
  4. Stir through the chopped parsley, and serve.

Photo by Trent Lanz and styling by Alicia Buszczak




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