This is such an interesting dish…It looks like mashed potatoes, but tastes creamy, savoury and almost cheesy (despite no cheesy ingredients in the recipe!). It also has an amazing texture – creamy and soft yet with some texture to it – it’s not just mush like mashed potatoes. I love this dish soo much that I have it for lunch sometimes, for supper sometimes and often serve it as a side dish for guests. The credit for this recipe goes to my mom who came up with this delicious concoction:)
- 1 medium sized cauliflower, washed, stems chopped off and florets broken into chunks
- 2 medium onions, finely chopped
- 2 large garlic cloves, crushed
- 1 1/3 cup millet
- 5 cups vegetable stock (I use Ina Paarmans vegetable stock powder)
- olive oil
- salt to taste
Saute onions and garlic in olive oil until nicely browned. Add millet and stir through. Add cauliflower and stir through again. Add vegetable stock, stir to mix and then bring to boil before simmering for 30-40 minutes. Simmer however long is needed until cauliflower and millet are soft and cooked. While it is simmering though, keep an eye on it so that it doesn’t catch at the bottom. If getting too dry, add some more water – millet does tend to soak up a lot of water while cooking. Once cooked through, stir vigorously to break up some of the cauliflower. You want most of the cauliflower to break up and spread throughout, but you want a small piece of cauliflower for texture here and there.
Pile onto your plate and dig in!