Millet-Cauliflower Mash

With the protein from the millet, these will stick to your ribs longer than mashed potatoes, and virtually all the variations and additions you find there will work with this too.

2 tablespoons neutral oil, like grapeseed or corn

1 cup millet

Salt and freshly ground black pepper

1/2 head cauliflower, coarsely chopped (about 11/2 cups)

3 cups chicken, beef, or vegetable stock or water

1 head Roasted Garlic
), squeezed from the skin (optional)

• Put the oil in a large pot with a lid over medium heat. When hot, add the millet and stir constantly until it toasts and turns golden, about 3 minutes.
• Sprinkle with salt and pepper and add the cauliflower and 21/2 cups of the stock. Bring to a boil, then lower the heat so the mixture bubbles gently, cover, and cook, stirring occasionally, until the millet bursts, about 30 minutes. Add a little stock anytime the mixture gets too dry.
• Remove from the heat and use an immersion blender to purée the millet and cauliflower in the pan.
• Or cool the mixture slightly, pour into a food processor or food mill (which will make the mash very fluffy), and purée carefully. Return the mash to the pot, add the roasted garlic if you’re using it, and reheat gently, stirring in the remaining stock if needed. Taste, adjust the seasoning, and serve.

MAKES: 4 servings

TIME: 45 minutes, largely unattended