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Active time
5 minutes
Total time
40 minutes
2 servings

½ cup millet

2 ½ cups water

4 ounces sliced cauliflower stems and florets (about 1 ½ cups)

½ tsp salt

Optional: butter, roasted garlic, wasabi, horseradish and/or sour cream to taste

  1. Wash and drain the millet, then put it in a saucepan with a lid. Add the water, cauliflower, and salt.
  2. Bring to a boil and reduce the heat to the lowest simmer. Cover and cook for 35 minutes, checking and giving it a stir after 30 minutes. The millet will break open and thicken the liquid in the pot. When the millet is very soft and thick, take it off the heat and let stand for 5 minutes.
  3. Use a blender for the smoothest puree, but a food processor will work almost as well. Purée until the mixture is as smooth as you can get it.
  4. Add butter or other flavorings, if desired, and serve as a side dish.

Recipe courtesy of Robin Asbell, from her book, “The New Whole Grains Cookbook.”


Calories: 250
Total Fat: 8g
Saturated Fat: 4g
Sodium: 600mg
Carbohydrate: 39g
Fiber: 5g
Total Sugars: 2g (Added Sugar: 0g)
Protein: 7g

Yield: 2 servings

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