BACK TO ALL RECIPES

Fluffy Millet-and-Cauliflower Mash

Photo: Kerri Conan

BY The Editors

PUBLISHED August 27, 2024

All the best things about mashed potatoes – the butter, the milk, the fluffiness – are all possible with super-tender cauliflower simmered with millet. In addition to the deliciousness, the combo is super-nutritious and satisfying. You control the texture: rough mash, creaminess with an immersion blender in the pot, or a smooth puree in an upright machine blender. And if a cheesy mash is your thing, check out the variation.

 

The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Print

Fluffy Millet-and-Cauliflower Mash

Prevent your screen from going dark

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.