← Back to Search Results
Millet-Cauliflower “Mashed Potatoes” Recipe-22428

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This is an old macrobiotic preparation, created because potatoes are a member of the nightshade family, and thus are prohibited in a macrobiotic diet. In today’s world, the poor potato is avoided for its carbohydrates, so try this whole-grain and vegetable puree instead. Adding restaurant-style flavors will jazz it up, as will butter or gravy.

Yield: Makes 2½ cups, about 5 servings

Ingredients

  • ½ cup millet
  • 2½ cups water
  • 4 ounces sliced cauliflower stems and florets (about 1½ cups)
  • ½ teaspoon salt
  • Butter, roasted garlic, wasabi, horseradish, and/or sour cream to taste (optional)

Directions

Wash and drain the millet, then put it in a 1-quart saucepan with a lid. Add the water, cauliflower, and salt. Bring to a boil and reduce the heat to the lowest simmer. Cover and cook for 35 minutes, checking and giving it a stir after 30 minutes. The millet will break open and thicken the liquid in the pot. When the millet is very soft and thick, take it off the heat and let stand for 5 minutes.

Use a blender for the smoothest puree, but a food processor will work almost as well. Puree until the mixture is as smooth as you can get it. Add butter or other flavorings, if desired, and serve in place of mashed potatoes.


© 2007 Robin Asbell

Note from Cookstr's Editors

Nutritional information does include optional flavorings.

 

Nutritional Information

Nutrients per serving (% daily value)

84kcal (4%)
243mg (10%)
16g
2g
1g (1%)
0g
0g (1%)
0g
0g
0mg (0%)
1g
3g
28mg
135mg
0mcg RAE (0%)
15mg (26%)
9mg (1%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
food-to-live-by Food to Live By
by Myra Goodman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
flavor Flavor
by Rocco DiSpirito
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
big-fat-cookies Big Fat Cookies
by Elinor Klivans
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
good-to-the-grain Good to the Grain
by Kim Boyce
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?