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Fluffy Millet-and-Cauliflower Mash
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Makes 4 servings 1x
Time 45 minutes
Units
Scale
Ingredients
- 1 small head cauliflower (or about 12 ounces of a larger head)
- 1 cup millet
- 1 tablespoon extra-virgin olive oil
- Salt
- Several cloves peeled garlic (optional)
- 3 tablespoons butter
- 1 cup whole milk, plus more as needed
- 2 tablespoons chopped chives for garnish
- Flaky salt and coarse black pepper for garnish
Instructions
- Trim the core and leaves from the cauliflower and chop it into smaller-than-bite-size bits. (You should have about 2 cups.) Keep it handy.
- Put the oil in a large pot over medium heat. When it’s hot, add the millet and stir constantly until it smells like toast, 2 to 3 minutes.
- Add the cauliflower to the pot along with 2 1/2 cups water and a generous pinch of salt. (Add the garlic, too, if you’re using it.) Get another cup of water ready by the stove. Bring to a boil, then lower the heat so the liquid bubbles gently. Cover and cook, stirring occasionally, until the millet bursts and the cauliflower falls apart, 25 to 30 minutes. You want the mixture to just be submerged; add a little more water any time the mixture looks too dry or starts to stick.
- Remove the pot from the heat. Add the butter and 1 cup milk and use a potato masher or immersion blender to puree the millet and cauliflower in the pot. (Or transfer it in batches to a food processor or upright blender and carefully puree.)
- Gently reheat the millet-cauliflower mash over low heat until steaming, stirring in more milk if you’d like. Taste and add more salt if you’d like and serve, garnished with the chives and salt and pepper.
—Recipe developed by The Bittman Project for Bob’s Red Mill
Recipe variations
Fluffy and Cheesy Millet-and-Cauliflower Mash
After returning the millet and cauliflower to the heat in Step 5, add 1 cup grated cheese (really, just about any kind you like) and stir until melted and smooth.