Roast cauliflower, broccoli and grain salad

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

Recipe «Roast cauliflower, broccoli and grain salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.