Tony Chiodo’s Creamy Millet and Cauliflower Mash

From Feel Good Food, with the authors permission

2 tabs extra virgin olive oil
1 onion, diced
2 garlic cloves, crushed
sea salt
1 cup hulled millet, washed
400 g cauliflower florets
3 cups vegetable stock or water
1/2 tsp sea salt
2 tabs hulled tahini
2 tabs finely chopped flat leaf parsley

Heat half the oil in a deep heavy-based saucepan over medium heat and sauté the onion, garlic and a pinch of salt for 3-4 minutes, or until softened. Add the millet and sauté for 2-3 minutes. Add the cauliflower, stock (or water) and sea salt. Bring to the boil, cover and simmer over low heat for 30 minutes, or until the millet has no crunch in it when you bite. Mash the millet and cauliflower mixture well. Add the remaining oil and tahini to achieve a smooth consistency. Stir in the parsley and serve.

This recipe is gluten-free, dairy-free, high in calcium and vegan but best of all it tastes creamy and delicious!

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