Millet-Cauliflower Mash Recipe - Pamela Salzman Skip to content

Millet-Cauliflower Mash Recipe

millet-cauliflower mash | pamela salzman

Don’t change that dial!  I know what’s happening here.  You see the word “millet” and all of a sudden you need to go wash your hair instead of reading the rest of this post.  You think it’s bird seed or that you’re family will think it’s bird seed.  Ok, you’re not far off, but this is incredibly tasty birdseed, people!  I know you established some hardcore resolutions last week and I am here to help.  This millet mash is delicious, creamy, comforting, and incredibly nutritious AND alkalizing and gluten-free and dairy-free and vegan and everything else you want to be right now.  Still with me?

Millet is such an under-appreciated seed.  It’s very easy and quick to prepare and has a very mild flavor.  I posted a millet recipe last year and discussed the myriad benefits of millet there.  Do check it out if you’re new here!   I also made a scrumptious millet porridge the other day with coconut milk, almond milk and no additional sweeteners.  I think I like it better than my brown rice pudding.

Last year I taught this Millet-Cauliflower Mash with hesitation.  I always have a few risky recipes which make me worried people will think they’re too “out there.”  But deep down I knew this dish was amazing and it ended up being a huge hit.  Millet-Cauliflower Mash is my mashed potatoes without the potatoes and without the butter and cream.  I actually considered serving this for Thanksgiving, but my husband thought I was getting carried away.  Truthfully, I serve mashed potatoes once a year (on Thanksgiving) and Millet-Cauliflower Mash practically once a month the rest of the year.  I won’t lie and tell you it tastes exactly like mashed potatoes.  Millet is slightly nutty and corny tasting and this puree isn’t baby-food-smooth like mashed potatoes, but instead feels a little like polenta.  The flavor is definitely very mild and neutral, though.  I love it with anything saucy like Baked Chicken with Artichokes or Orange and Rosemary Glazed Chicken.  You can even serve it with meatballs or a vegetable stew.  If you have leftovers, the mash will firm up in the refrigerator and you’ll need to add a bit of water or broth to reheat it.  Alternatively, you can treat it like leftover polenta and slice it up and then bake it or fry it.  Still with me?  Great!  Now go get thee some millet!

Millet-Cauliflower Mash
Serves: 6
  • 1 medium onion, chopped
  • 1 Tablespoon unrefined olive oil, unsalted butter or unrefined coconut oil
  • 1 cup millet, rinsed
  • 3 cups water
  • 3 cups cauliflower florets
  • 3 garlic cloves
  • 2 teaspoons sea salt
  • 1 Tablespoon chopped chives, optional (I didn't have any the day I photographed this.)
  • unsalted butter, optional
  1. In a large saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, about 3-4 minutes.
  2. Add the millet, water, cauliflower, garlic and salt. Bring to a boil over high heat, cover and simmer for 25-30 minutes, until the vegetables are soft and the millet is cooked.
  3. Remove from the heat. Transfer to a food processor and blend until smooth or mash with a potato masher until desired consistency is achieved. The food processor will make this much smoother.
  4. Transfer to a serving bowl and sprinkle with chives, if you like. You can also stir in a little unsalted butter for a creamy finish, but it’s delicious without.


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  1. Having a hard tile finding millet locally, all out of stock. What’s the next nest thing to sub? Quinoa?

  2. I was so surprised at how creamy this was! Really delicious. I made it to go with your shredded beef brisket, such a perfect combo.

    • PERFECT combo! I make this anytime I would make mashed potatoes. Thanks for the feedback!

  3. Have to say, i was skeptical, but now i’m a convert! I just made the recipe and am thinking this may be the porridge that the Three Bears had left out only to come home and it was all gone! 🙂
    Thanks for the recipe! I Look forward to trying some of your other recipes.

    • Thanks for the feedback, Lori! A lot of people say the same thing about this mash :). Glad you gave it a try!

  4. Is there anything you can substitute the millet for to make it kosher for passover?

    • You can make a cauliflower “rice” by taking the raw florets and using the shredding disc of the food processor. Then cook your onions and mushrooms until very soft and add the cauliflower rice and stir fry until just tender. You won’t need liquid, just some seasoning. Or do a quinoa pilaf since that’s the only thing close to millet that’s kosher for passover.

      • Mushrooms? They are not in your ingredients list.

  5. Just made it to have with my roasted chicken tonight! It’s the most delicious!!!

    • Awesome, Caryn!!

  6. Oh my goodness Pamela. This is delicious! Just made it and can’t believe how good it tastes. Great recipe.

    • Linda, I am SO grateful you left a comment so that I’m not the only one who says this is awesome! Thank you!

  7. I love millet but have never pureed it. Cauliflower is peaking right now and I have been making something with it every other day. I will give this a try. I am sure that it will be a success.

    • I know, the cauliflower is gorgeous right now! Speaking of which, I just saw the cauliflower soup recipe on your blog — to die for!!

  8. Actually you had me at “cauliflower” – I love cauliflower mash! I cannot wait to try this variation! I know I will be making a double portion to pan-fry it the next day the way you recommend.

    • Oh good! You’re going to love it. I hope you report back :).

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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