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Friday, February 17, 2012

Toasted Millet, Roasted Cauliflower and Red Pepper Gratin (vegan, gluten-free, nut-free)

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 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Once millet is toasted, add 2 cups of room temperature or warm veggie broth (or water).
  4. Bring to a boil, then cover, turn down and simmer for 30 minutes.
  5. Wash and chop cauliflower into bite size pieces.
  6. 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.
  7. To make the red pepper gratin sauce, add the remaining ingredients to a blender and whirl until everything is incorporated.
  8. Layer in a 9" x 13" casserole pan the millet, then the cauliflower, and pour the gratin over the top to coat the cauliflower. 
  9. Bake at 350 for 30 minutes.

1 comment:

memyselfandI said...

I tried this recipe last night, and it is absolutely great! I never would have thought to pair millet with cauliflower- and the sauce is very tasty. Thank you for posting this recipe.

No Mother Left Behind