This Roast cauliflower, broccoli and grain salad is full of goodies, and makes for a tasty meat-free meal option that's sure to be a hit.
Serves88
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
1/2 cup (100g) Coles Hulled Millet
1 head broccoli, cut into florets
1 cauliflower, cut into florets, tender leaves reserved (optional)
4 garlic cloves, unpeeled
1/2 cup (125ml) olive oil
1/2 cup (125ml) lemon juice
2 tbs pepitas (pumpkin seeds), toasted
2 tbs currants
2 tbs pine nuts, toasted
1/2 cup mint leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook millet in a small saucepan of boiling salted water for 10-15 mins or until tender. Rinse under cold water. Drain well.
Step 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.
Step 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.
Step 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.
1 cauliflower, cut into florets, tender leaves reserved (optional)
4 garlic cloves, unpeeled
1/2 cup (125ml) olive oil
1/2 cup (125ml) lemon juice
2 tbs pepitas (pumpkin seeds), toasted
2 tbs currants
2 tbs pine nuts, toasted
1/2 cup mint leaves
Description
This Roast cauliflower, broccoli and grain salad is full of goodies, and makes for a tasty meat-free meal option that's sure to be a hit.
Method
Step 1
Preheat oven to 200°C. Cook millet in a small saucepan of boiling salted water for 10-15 mins or until tender. Rinse under cold water. Drain well.
Step 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.
Step 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.
Step 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.
