This creamy, satisfying side dish will please the fussiest palate. With the same rich texture of potatoes, but made from a whole grain so it is more nutrient-dense, you’ll find you can’t make enough of this dish…at any meal
Makes 4-5 Servings
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 vegan butter substitute, almond milk (if desired) and fold in chives. Serve hot.