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Roasted Cauliflower and Millet with Garlicky Tahini Sauce. Recipe

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This recipe for Roasted Cauliflower and Millet with Garlicky Tahini Sauce., by , is from 5 Sister's, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Meisha Manwaring


Roasted cauliflower

- 2 large, tightly packed head of cauliflower, sliced into bite-sized florets
- 4 to 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper

Millet Pilaf:

- 2 tablespoon extra-virgin olive oil
- 1/2 cup slivered or sliced almonds
- 2 1/2 cup millet
- 4 cloves garlic, pressed or minced
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 6 cup plus 2 tablespoons (50 ounce) vegetable stock and/or water

Garlicky tahini sauce:

- 2/3 cup tahini
- 6 tablespoon fresh lemon juice
- 4 cloves garlic, pressed or minced
- Generous pinch of red pepper flakes (x2)
- Scant 2/3 cup water
- Salt and freshly ground black pepper, to taste


- Handful fresh parsley and/or cilantro leaves, chopped
- Crumbled feta (optional, omit for a vegan dish)
- Sprinkling of sesame seeds

To roast the cauliflower:

1. Preheat oven to 425 degrees Fahrenheit.
2. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil.
3. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet.
4. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

To cook the Millet:

1. Warm 1 tablespoon olive oil in a heavy-bottomed saucepan.
2. Add the almonds and cook, stirring occasionally, until they’re fragrant and turning golden on the edges, about 3 minutes.
3. Add the millet and sauté for 2 minutes
4. Then add the garlic, cumin, coriander and salt. Sauté for 1 more minute.
5. Add vegetable broth, raise the heat and bring the mixture to a boil, then reduce heat to medium-low, cover and cook. Stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until millet is tender to the bite, 25 to 30 minutes. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.

To make the dressing:

1. In a bowl, stir together the tahini, lemon juice, garlic and red pepper flakes.
2. Whisk in the water until you have a smooth, blended tahini sauce.
3. Season generously with salt (I added about ¼ teaspoon) and black pepper, to taste.

To assemble the individual dishes:

1. Start with a bed of cooked millet and top with roasted cauliflower.
2. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), and sesame seeds.
3. Serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45-60 Minutes
Personal Notes:
Personal Notes:
Leftovers are best stored as individual components and assembled after reheating. This dish is also great cold and has been a huge hit at many potlucks. ENJOY!

Adapted from Cookie and Kate




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