photo cred: kongregate dot com
I do not like cauliflower.
Except in this recipe.
So if you need to get cauliflower into someone who doesn’t like it, here’s your remedy!
Christina introduced me to MILLET CAULIFLOWER on her show and I was dubious. But it looked so creamy and delicious I had to try. Plus the promise of something that is higher in protein than white potatoes and it’s lower in starch (sugar) and more gentle on our digestive systems. Think: no bloating.
photocred: dreamstime dot com
What’s millet? It’s a grain. It has a nutty taste to it. It’s yummy. It’s easy to cook. Raw, it looks like birdseed. Actually, it is an ingredient birdseed. Don’t give up on me now! Cooked, it looks like big couscous or round rice.
Christina’s recipe is HERE and my version is below.
- 1 cup millet
- 1/2 cauliflower head, cut into florets
- 3 cups water
- 4T unsalted butter (half a stick) cubed
- 2-4T almond milk to consistency
- salt and pepper to taste
- Rinse millet
- Place millet, cauliflower and water in saucepan. Bring to boil over medium heat, add a pinch or two of salt, cover and simmer on low heat until water is absorbed (mine took about 35 minutes).
- Remove from heat and add butter (please don’t use whipped butter substitute…it has water in it and it’s just oil…ga-ross).
- Whip*, adding milk as necessary to make smooth consistency. Salt and pepper to taste.
- I experimented and added a dash of ginger and also some paprika for color.
- Garnish with chives, cilantro or parsley.
*I used a hand-mixer instead of the food processor Christina suggested so perhaps that’s why I couldn’t get a completely smooooooth whipped consistency. But I liked a little bit of chewy-ness.
P.S. I’ve had millet as a breakfast cereal (cooking with sliced fruit such as peaches to make it sweet, then adding almond milk and honey).
So how about you? Have you tried false eyelashes? Do you have eyelash extensions?
