Millet-Cauliflower ‘Mashed Potatoes’
This creamy, satisfying side dish will please the fussiest palate. With the same rich texture of potatoes, but made from a whole grain so they are more nutrient-dense, you’ll find you can’t make enough of this dish…at any meal
½ cup yellow millet, rinsed well
2 cups coarsely chopped cauliflower
1 ½ cups filtered or spring water
½ teaspoon sea salt
2 tablespoons Earth Balance or other vegan butter substitute
2 tablespoons unsweetened almond milk (if desired)
3-4 tablespoons finely chopped chives
Place millet, cauliflower and water in a pot and bring to a boil over medium heat. Add salt, cover, reduce heat to low and cook until the millet is creamy and all the water is absorbed, about 30-35 minutes.
When the millet is cooked, transfer to a food processor and pulse until the texture is smooth. Transfer to a mixing bowl and whisk in Earth Balance, almond milk (if desired) and fold in chives. Serve hot.