This dish is versatile. In truth: because it tastes so good, I've found many ways to eat it. It can be served hot, warm, or chilled. It can be used as a side dish or a meatless entrée. In the summer, I like to serve it cold with a green salad. It's an easy lunch to bring to work. Sometimes I even have it for breakfast or brunch. This recipe has tons of cauliflower, a whole grain (millet), and it's low-fat.
Two final comments:
- Many other recipes combine millet and cauliflower but they use a lot less cauliflower, they have no eggs, and they are not baked. The latter two differences are what makes this side dish a potential entrée.
- Brown rice or quinoa can be substituted for the millet, but millet is my first choice because of it's flavor and texture.
1 cup millet, uncooked
2 pounds frozen or fresh cauliflower flowerettes
2 cloves garlic, peeled
3 eggs, beaten
½ teaspoon dried basil, marjoram, thyme, or oregano
- Cook the millet.
- Over medium high heat, sauté the millet in 2-quart pan with 1 teaspoon olive oil just until you begin to hear the millet pop. Do not saute it too long or the millet may not soften after the water is added.
- Remove from heat and carefully add 2 cups water -- stand back as it may splatter. Return to heat. Bring to a boil. Cover. Reduce heat to low. Simmer for 15-20 minutes or until fully cooked.
- Fluff the cooked millet with a fork. Set aside.
- Meanwhile, cook and season the cauliflower.
- In a 2-quart pan, cook the cauliflower in water until tender. It should be soft enough to easily mash.
- Drain the cauliflower.
- Heat a teaspoon of olive oil in a 2-quart pan over medium-low heat.
- Remove pan from burner. Have the drained cauliflower handy. You will need to work quickly to avoid burning the garlic. Quickly crush the garlic into the olive oil. Immediately, add the drained cauliflower.
- Return the pan to the burner. Mix well. Mash the cauliflower with a masher. Cook until most of the excess moisture has cooked off. Remove from heat.
- Add salt and pepper to taste. Add one of the dried green herbs -- basil, marjoram, thyme, or oregano. Mix well.
- Add the cooked millet.
- Make sure the mixture is not too hot; the eggs will be added next and they should not cook until they go into the oven. Add the beaten eggs. Mix well.
- Place in greased 7"x11" pan.
- Bake at 350° for 45 minutes or until golden brown.
- If you want more of the crunchy top, use a 13"x9" pan, and reduce the baking time.
- Serve hot, warm, or chilled. If you have any leftovers, they should be refrigerated.