Turmeric Cauliflower, Almond & Toasted Millet
Though quinoa is the popular gluten-free grain of the moment, I would encourage you to also try millet. Another ancient, naturally gluten-free grain and hasn’t quite had the same hype as quinoa. It can be a little tricky to cook and you may end up with millet porridge on occasion. However, I found toasting it helps keep its structure so it becomes a great gluten-free alternative to couscous.
Turmeric Cauliflower, Almond & Toasted Millet Salad
gluten-free
serves 2-4
for the pomegranate & sesame dressing:
2 shallots or ½ red onion, finely diced
2 tbsp toasted sesame oil
60ml / ¼ cup olive oil
2 tbsp pomegranate molasses
1 tbsp lemon juice
2 tbsp toasted white or black sesame seeds
olive oil
½ cauliflower, cut into florets
½ tsp ground turmeric
pinch of black pepper
100g / ½ cup millet
85g / ½ cup cooked chickpeas
35g / ¼ cup whole almonds, toasted
handful of pomegranate seeds
small bunch of fresh coriander
few sprigs of mint, stalks removed
Preheat the oven to 200°C / 392°F.
Toss the cauliflower florets in oil, turmeric, salt and pepper. Spread out on a baking tray and bake for 20 - 25 minutes or until the cauliflower starts to char and soften. It’s better to undercook than overcook the cauliflower as it will continue to cook once it is removed from the oven.
Next, toast and cook the millet. Start by adding the millet to a dry frying pan and place over medium heat. Shake the pan and allow the grain to gently toast and brown. Meanwhile, place a pan of salted water on high heat and bring to a boil.
Once the millet is evenly toasted turn off the heat and wait for the water to come to a boil. When boiling, add in the toasted millet. Let it cook for about 10-12 minutes or until grains soften and look like they are about to burst open. They will turn from round into a more irregular shape as they cook. Once cooked, drain from the water and allow the millet to steam and cool.
When the cauliflower and millet have cooled down you can assemble the salad. Roughly chop the toasted almonds, and finely chop the coriander and mint. Add to a large mixing bowl and stir in the cooled millet along with the pomegranate seeds, chickpeas and turmeric cauliflower.
Prepare the dressing by adding all the ingredients to a jar and simply shaking everything together. Season with salt and adjust to taste.
Pour the dressing over the salad and toss everything together.
Hi! I’m Mhairi.
I am a plant-based chef specialising in catering for retreats and private events since 2018. I am very much inspired by nature and love to showcase the beauty and abundance of the edible plant world through my cooking.