Roast cauliflower, broccoli and grain salad

Cooking Salads Roast cauliflower, broccoli and grain salad

Add millet to your salad for a gluten-free alternative.

Lables: Vegetarian Gluten free Wheat free
  1. Preheat oven to 200C. Cook millet in a small saucepan of boiling salted water for 10-15 mins or until tender. Rinse under cold water. Drain well.
  2. Meanwhile, line a baking tray with baking paper. Place broccoli, cauliflower and garlic on the tray. Drizzle with half the oil. Bake for 20-25 mins or until tender and golden.
  3. Remove flesh from garlic, discarding skins. Use a fork to mash the garlic in a small bowl until smooth. Stir in lemon juice and remaining oil.
  4. Arrange millet on a serving platter. Top with vegetables and reserved cauliflower leaves, if desired. Drizzle with dressing. Top with pepitas, currants, pine nuts and mint.

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1/2 cup Coles Brand Hulled Millet
1 large head broccoli, cut into florets
1 small cauliflower, cut into florets, tender leaves reserved
4 garlic cloves, unpeeled
1/2 cup olive oil
1/2 cup lemon juice
2 tbsp pepitas , toasted
2 tbsp currants
2 tbsp pine nuts, toasted
1/2 cup fresh mint leaves

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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