Even though this recipe looks plain it is great!! The roasted cauliflower and shallots make this recipe incredible!!
1 cup millet
3 cups veg broth
1/2 cup frozen baby peas
3 cups small cauliflower florets
3 medium shallots, quartered
2 tbsp olive oil
Salt and freshly ground pepper
In a medium sauce pan, bring the millet and broth to a boil. Cover with a tight-fitting lid and cook until the vroth is absorbed, about 40 minutes. Stir in the peas and set aside, covered, and keep warm. Pre heat the oven to 425 degrees. Lightly oil a 9 X 13 baking pan and set aside.
Spread the cauliflower and shallots in the prepared baking pan and drizzle with the oil. Season with salt and pepper to taste and roast until tender and lightly browned, turning once, about 20 minutes.
In a large serving bowl, combine the roasted cauliflower and shallots with the cooked millet and peas. Toss gently to combine. Serve immediately.
9 grams of protein