No votes yet
Prep time
5 minutes
Total time
40 minutes
6-8 Servings

1 medium-size yellow onion or 1 leek, minced  

1 half head of cauliflower, chopped into florets  

1 tablespoon extra-virgin olive oil 

8-10 button or crimini mushrooms, diced small 

2 sprigs of fresh oregano, leaves minced (about 1 tablespoon)

1 half scotch bonnet pepper, minced (optional, if you like a little more spiciness!) 

2 cups of millet 

6 cups of water 

Sea salt to taste

  1. Dice the onion into medium-size pieces. 
  2. Chop the cauliflower into small florets. 
  3. Put 1 tablespoon of olive oil into pan; put on medium heat. 
  4. Add the onions (and pepper) and cook for 2 minutes. 
  5. Add mushrooms and oregano, cook for another 2 minutes. Once the onions begin to brown slightly, add the cauliflower, millet, and water to the pot and bring to a boil. 
  6. Once boiling, cover the pot and turn the heat to low to simmer. (Set timer for 20 minutes.) 
  7. After 20 minutes, uncover, and fluff with your fork, then cover again. Let it sit for about 5-10 minutes before serving. 
  8. Salt to taste and enjoy!

Oldways recipe and photo. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here, and watch our video about the program!

Media: This recipe and photo may be reproduced with credit “Courtesy of Oldways.” Contact Media@oldwayspt.org for a hi-res photo (2685px x 2260px available).

Review this Recipe