Cauliflower & Millet Pilau
Serves 4
Millet and cauliflower make a great alternative to rice and are super nutritious. Millet is high in protein and fibre, easy to digest, is gluten free and is high in B vitamins. It also contains the amino acid tryptophan, that can help you get a good night's sleep.
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  1. 1 cup millet
  2. 250g cauliflower
  3. ½ cup grated carrots
  4. 1 onion, finely sliced
  5. ½ cup cashews
  6. 1 green chilli, finely chopped
  7. 1 clove garlic, minced
  8. 1 thumb size piece ginger, grated
  9. 1 tsp. mustard seeds
  10. 1 tsp. cumin seeds
  11. 4 cloves
  12. 1 inch piece cinnamon
  13. 1 tsp. garam masala
  14. 1 tsp. turmeric
  15. 6-8 curry leaves
  16. Juice of half a lemon
  17. 1 tbsp. chopped fresh coriander
  18. 1 tbsp. coconut oil
  19. salt to taste
  1. Place the millet in a sieve and give it a quick rinse and then pop millet in a pan with 1½ pints of boiling water. Cook for 15 minutes topping up the water if necessary. Once cooked, drain and set aside.
  2. 'Rice' the cauliflower either by grating or placing in a blender or food processor and pulsing until you get a rice like consistency.
  3. In a pan heat the coconut oil on a medium heat.
  4. Once the oil is hot add the mustard seeds and allows them to temper. When they start to pop add the cumin, cloves, cinnamon and temper for 30 seconds. Next add the curry leaves, garlic, ginger, chilli, turmeric, garam masala and onion. Stir regularly and cook until the onions are translucent.
  5. Add the cashew nuts and cook for 2 -3 minutes, stirring regularly so the cashew nuts don't burn.
  6. Add the carrots, cauliflower and salt to taste, mix thoroughly and allow to cook for about 5 minutes.
  7. Add cooked millet and the lemon juice, stir, put the lid on the pan and switch of the heat and just allow the pilau to steam in the residual heat. When you're ready to serve, sprinkle on the chopped coriander.
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