Sometimes, the best meals are the ones that strike a perfect balance between comfort and freshness. This Spiced Millet with Roasted Cauliflower is exactly that sort of dish—warm, nourishing, and full of life.

Whether you’re exploring plant-based cooking or simply looking for a delicious way to incorporate more whole grains and vegetables into your routine, this recipe delivers on flavor, nutrition, and visual appeal. Every bite offers a medley of textures—from the nutty millet to the creamy tahini dressing and the crunch of pistachios.

It’s a dish that feels at home on a cozy weeknight table or as part of a festive spread shared with friends.

Ingredients

• 200g millet
• 1 medium head of cauliflower (approx. 800g)
• 45ml olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 100g pomegranate seeds
• 50g unsalted pistachios
• 1 small bunch fresh parsley, chopped
• 1 small bunch fresh mint, chopped
• 1 garlic clove
• 80g tahini
• 60ml fresh lemon juice
• 80ml water
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Cut the cauliflower into bite-sized florets. On a baking tray, toss the florets with olive oil, cumin, coriander, paprika, salt, and pepper. Roast for 20–25 minutes, until tender and golden at the edges.
2. Cook the millet: Rinse thoroughly. In a medium pot, combine the millet with 400ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the water is absorbed. Let it stand, covered, for 5 minutes.
3. Prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth and creamy. Season with salt and pepper. Add more water, one tablespoon at a time, to reach your desired consistency.
4. Toast the pistachios: Lightly toast them in a dry pan over medium heat for 2–3 minutes until fragrant, then roughly chop.
5. Fluff the millet with a fork and stir in half of the chopped parsley and mint.
6. Assemble the bowls: Divide the spiced millet among four bowls. Top with roasted cauliflower, pomegranate seeds, toasted pistachios, and the remaining fresh herbs. Drizzle generously with the tahini-herb dressing.

Tips & Substitutions

• Make it gluten-free: Millet is naturally gluten-free, making this dish suitable for those avoiding wheat.
• Switch up the grains: Try quinoa or couscous for a different texture and flavor base.
• Extra flavor boost: Add a pinch of chili flakes or roasted garlic to the tahini dressing for a subtle kick.

Nutrition

Calories: 2185 kcal (entire recipe)

• Fat: 120g
• Carbohydrates: 236g
• Fiber: 50g
• Protein: 63g