Servings: 4
Purple Cauliflower Millet Bowl
Ingredients
- 1 large head of purple cauliflower, ~2.5 lbs/~1 kg, rinsed
- 3 TBS olive oil, divided
- 2 1/2 TBS za'atar, divided
- 1 TBS sea salt, divided
- 5 TBS feta cheese
Instructions
- Preheat the oven to 400ºF (~205ºC). Line a large baking sheet with a silicone mat or parchment paper.
- Chop the cauliflower into small florets. I like to chop the florets in half or into quarters, depending on the size of each floret.
- In a large bowl, mix the florets, 1 and 1/2 tablespoons of olive oil, 1/2 tablespoon of za'atar, and 1 teaspoon of sea salt together. Place the florets on the baking sheet and bake for about 25 minutes, or until they are slightly browned.
- Pour 3 cups of cooked millet into the same bowl that you used to toss the cauliflower. Feel free to substitute the millet with your favorite grains.
- Mix the millet with the rest of the oil, za'atar, salt, and feta.
- Serve the millet with the roasted cauliflower and enjoy it as a side dish. Refrigerate any leftovers in an airtight container.
Notes
1. For directions on how to cook millet, turn to this post from The Kitchn.br][br]2. I created my own za'atar blend by adapting recipes from 101 Cookbooks and [Bon Appétit: Mix together 1 TBS dried thyme, 1 TBS sesame seeds, 2 tsp sumac, 1 and 1/2 tsp cumin, 1 and 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. [br][br]3. Feel free to substitute the za'atar with any other spice blends you have on hand.
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