| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Oil, unrefined |
| 1 |
|
Cauliflower, cut in small pi |
| 1 1/2 |
c |
Millet |
| 7 |
c |
Water |
| 1/2 |
t |
Sea salt |
INSTRUCTIONS
Heat a large saucepan. Add the oil and the cauliflower and saute
until golden. Add the millet and saute until lightly browned. Add
water and salt and bring to a boil. Reduce heat and simmer 1 hour.
Put the mixture through a food mill. Serve with bechamel sauce or
thick tamari sauce. Serves 4 Note: For those who don't eat potatoes,
this puree makes a wonderful substitute. Recipes sent to me from
Bill, wight@odc.net
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