March 10, 2010

Cauliflower Millet Mash

I imagine that one day, I'll live in a home with a garden. And I'll grow anything & everything my heart & mouth desire. I'll grow all different sort of lettuces, bell peppers, cucumbers, fresh herbs, tomatoes, strawberries, beets.... Or maybe I'll live on a farm....

But for now, I live in a NYC one bedroom apartment with very little sunlight and will have to settle for the man who sells fruits & veggies a block away from my apartment. For those of you who don't live in NYC or who have never visited, the streets are full of fruit cart vendors who sell anything from spinach to onions, and beautiful cantaloupes for really great prices.

I tend to stop by these carts several times a day to buy a little something here and there. Bananas and berries on my way to work. An orange or apple during a lunchtime walk. And lots of salad veggies on my way home from the gym. The other day, my favorite green cart was selling some gorgeous cauliflower for just $1 a head. So of course, I couldn't resist buying 3 heads! Do you know how difficult it is for one person to eat 3 heads of cauliflower before they go bad? So with just one left in the fridge this evening on the verge of spoiling, I decided to whip up a quick Cauliflower and Millet Mash to eat as a side dish for the next few days.

This recipe is a great substitute for typical mashed potatoes. I once made it for a dinner guest and he was shocked they weren't real mashed potatoes. They can be seasoned any which way you prefer- salt, pepper, fresh herbs, cheese (feta or parm would be especially delicious)... the options are endless. Tonight's dinner was this mash with steamed fish & asparagus. It was so light & delicious!

You'll notice from the picture that my mash was a bit yellow in color. That's because I used a vegetable stock that was made with lots of carrots. The color of your mash will vary greatly depending on the liquid, herbs and other add-ins you use.

Cauliflower Millet Mash
1/2 tbsp olive oil
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
dash of salt
1 cup millet
1 small head of cauliflower, trimmed & chopped into small florets
3 cups vegetable stock (or water if you don't have)
1 tbsp butter or butter substitute (i used earth balance)
salt to taste
pepper to taste
fresh herbs, chopped to garnish (i used chives)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and saute until soft and translucent, about 10 minutes.
Add the millet to the pot and stir for about 1 minute to toast.
Add the chopped cauliflower and vegetable stock to the pot. Bring to a boil.
Once boiling, reduce to a simmer and cook for approximately 30 minutes. Make sure to check after 20 minutes or so to make sure that the there is still some liquid left and the ingredients aren't burning on the bottom of the pot. If necessary, add a little more liquid until the millet is soft.
Mash like you would potatoes, add the butter or butter sub, season with salt & pepper, and toss in some fresh herbs or any other add-ins you'd like.


1 comment :

  1. That looks great! I haven't made cauliflower mash in ages.