We are experimenting new grains since there is a quinoa shortage. While millets are not the super grains like quinoa it is still a pretty good substitute. This is an easy and healthy roasted cauliflower and carrot millet salad with lemon mint dressing.
Millets are high in fiber, high in protein and gluten free. It can be eaten warm or cold which making this salad great for summer or a nice warm dinner. The mint and lemon dressing adds another dimension of flavours to the slightly bland roasted cauliflower. The carrots and celery root caramelised after roasting adding sweetness to the salad, making this salad tart and sweet at the same time.
1 cup raw millet
2 cups vegetable broth
1 head of Cauliflower (about 200g), washed and chopped
2 large carrots, cubed
50g celery root, cubed
juice from 2 lemon
handful of mint, roughly chopped
handful of cilantro, roughly chopped
1 tsp lemon zest
4 small Radish, thinly sliced
To a pot add raw millet and broth. Bring to a boil and reduce to a simmer on low for 15-20mins, till all liquid have been absorbed. Remove from heat and let it sit for about 10mins to cool.
Preheat oven to 210 degree C (410 degree f). To a big pan (big enough to hold all the vegetables without them overlapping) add carrot and celery root drizzle olive oil so that all vegetables are coated in oil. Roast for 10mins.
To the same pan add the cauliflower. Again drizzle oil and mix the vegetables well so that they are well coated. Roast for 10mins. Remove pan and gently stir/flip the vegetables. Return to oven for another 5mins.
In a large mixing bowl, add millet, roasted vegetables, sliced radish and dressing. Mix well taste and season with more salt and pepper.
Dressing: In a mixing bowl add lemon juice, lemon zest, cilantro, mint, generous pinch of salt and pepper mix well.