Millet & Cauliflower Cake with Pumpkin Sauce
1 glass of millet washed and drained
4 glasses of mineral water or broth
1 onions, diced
½ cauliflower, cut small
¼ teaspoon turmeric and freshly ground black pepper
Extra virgin olive oil
-Pumpkin or tomato sauce
-Toasted and chopped hazelnuts & Black sesame
-Chopped parsley or chives
1. Sauté the onions for 10 minutes with a little olive oil and a pinch of salt.
2. Add the millet (previously washed) and the onion along with the turmeric, pepper, cauliflower, water and 2 pinches of salt. Cover and bring to a boil. Cook over medium-low heat for 25-30 minutes or until the liquid has been absorbed.
3. Stir and mash the mix with a spatula. Pour into a mold, flatten and grill for a few minutes until it begins to brown.
4. Cover the bottom of a plate with three tablespoons of pumpkin or tomato sauce. On top, place a portion of millet cake and decorate with hazelnuts, black sesame and chopped chives.
Millet is a richer cereal when cooked with vegetables. It is important that it is fluffy, so when you are cooking it watch and add a little more water if it is getting too dry. Once cold, it compacts and binds, making it ideal for making croquettes, cakes or for stuffing vegetables.
You can use other vegetables to make your millet cake. You may try with finely chopped onions and carrots, or onions and pumpkin, or leeks and shiitake mushrooms.
Nutritional & Energetic Notes
Millet is a gluten-free cereal that supports the digestive system, gives a lot of energy and warms the body. Millet is an ideal cereal to nourish the spleen and also the nervous system. Highly digestive, it does not contain gluten, which makes it ideal for people with celiac disease or those with gluten intolerance.
If the cauliflower causes gas, it can be blanched before adding to the millet.