Creamy Millet with Caramelized Cauliflower

1. 1

   Set aside 2 cups cauliflower florets.

2. 2

   Roughly chop remaining florets into 1/2-inch pieces; set aside.

3. 3

   Bring crushed garlic, thyme, bay leaves, and 5 cups water to a boil in medium saucepan.

4. 4

   Add 2 cups cauliflower florets, and simmer 5 minutes, or until tender.

5. 5

   Remove florets from water with slotted spoon, and transfer to blender with 1/2 cup cooking water.

6. 6

   Blend until very smooth.

7. 7

   Set aside.

8. 8

   (You should have 11/2 cups puree.)

9. 9

   Let cooking water continue to simmer.

10. 10

    Heat 2 tsp.

11. 11

    oil in medium saucepan over medium-low heat.

12. 12

    Add onion, and saute 5 to 7 minutes.

13. 13

    Stir in minced garlic, and cook 1 minute more.

14. 14

    Add millet, and stir until coated with onion mixture.

15. 15

    Add 3/4 cup simmering cauliflower cooking liquid, and cook until liquid is mostly absorbed, stirring often.

16. 16

    Repeat with remaining cooking liquid, 1/2 to 3/4 cup at a time, until millet is tender.

17. 17

    Heat remaining 2 tsp.

18. 18

    oil in large skillet over medium-high heat.

19. 19

    Add chopped cauliflower pieces, and season with salt and pepper, if desired.

20. 20

    Saute

21. 21

    5 minutes, or until caramelized.

22. 22

    Fold cauliflower puree into millet; season with salt and pepper, if desired.

23. 23

    Stir in 3 Tbs.

24. 24

    chives.

25. 25

    Transfer millet to bowl; top with caramelized cauliflower, and sprinkle with remaining 1 Tbs.

26. 26

    chives.

* Per serving · 4 servings · Values may vary.