I just realized this is my first post of the year. Life sometimes gets too busy to really stop and write down the steps I take when I get creative with recipes, but tonight I was working on cleaning out my fridge and wrote down the recipe. I had cauliflower about to go bad, and we love millet and cauliflower together. I also had a pepper, and will be getting more oats from subscribe and save with amazon.com soon. This is a result of all those factors and will become a staple in our home. The sauce is cheesy and tangy and free of nuts (something not found in many vegan cheesy sauces.)
1 large head of cauliflower, chopped into bite-size pieces
1 cup of millet
2 cups of veggie broth (or water)
1/3 cup old fashioned gluten-free oats
1/3 cup lemon juice
1 cup water
1/4 cup nutritional yeast flakes (optional)
1/4 cup unhulled sesame seeds (hulled ar fine too but unhulled have more minerals)
1 tsp Braggs liquid aminos
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp dill seed
1 red bell pepper
- Preheat the oven to 350 degrees.
- In a medium saucepan, over med/high heat, add the millet and toast for approximately 5 - 7 minutes. Toasting millet brings out a nutty flavor but don't let it toast to long or it can burn.
- Once millet is toasted, add 2 cups of room temperature or warm veggie broth (or water).
- Bring to a boil, then cover, turn down and simmer for 30 minutes.
- Wash and chop cauliflower into bite size pieces.
- Place cauliflower in a single layer on a cookie sheet lined with parchment paper or a sil-pat, toss with a bit of salt and bake for 25 minutes. The cauliflower and millet should finish very close to each other.
- To make the red pepper gratin sauce, add the remaining ingredients to a blender and whirl until everything is incorporated.
- Layer in a 9" x 13" casserole pan the millet, then the cauliflower, and pour the gratin over the top to coat the cauliflower.
- Bake at 350 for 30 minutes.