Spiced Millet with Roasted Cauliflower and Tahini-Herb Dressing
A vibrant and hearty vegan bowl featuring fluffy spiced millet, nutty roasted cauliflower, and a creamy tahini-herb dressing. Pomegranate and pistachios add delightful pops of color, texture, and flavor.
2185 calories
$3 per serving
$40 min
4 servings
vegan, any cuisine
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.While the cauliflower roasts, rinse the millet 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.While the millet and cauliflower cook, 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.Lightly toast the pistachios in a dry pan over medium heat for 2-3 minutes until fragrant, then roughly chop them.
- 5.Fluff the cooked millet with a fork and stir in half of the chopped parsley and mint.
- 6.To serve, divide the spiced millet among four bowls. Top with the roasted cauliflower, pomegranate seeds, toasted pistachios, and the remaining fresh herbs. Drizzle generously with the tahini-herb dressing.
Nutrition Information
120g
fat
236g
carbs
50g
fiber
63g
protein
Why this recipe
This recipe is a nutritious powerhouse, rich in fiber and plant-based protein from millet and pistachios. It delivers sustained energy, supports gut health, and is packed with vitamins and antioxidants from cauliflower and pomegranate for a truly balanced meal.
Similar Recipes
Vegan, any cuisine
Spiced Roasted Cauliflower with Tahini & Pomegranate
A vibrant and flavorful vegan dish featuring perfectly roasted cauliflower and chickpeas, drizzled with a creamy spiced tahini sauce and jeweled with fresh pomegranate seeds. A nutritious feast for the eyes and the palate.