Millet and Roasted Cauliflower Tabbouleh

Swap the bulgur for millet and you get a tabbouleh with a lot more going for it than tradition. Millet is a small, mild-tasting grain packed with resistant starch, and roasting the cauliflower alongside it adds a nutty sweetness plus a solid dose of fiber the fermenting bacteria in your colon will happily work through.

Ingredients

• 1 cup millet, rinsed
• 2 cups water or vegetable broth
• 1 small head cauliflower, cut into small florets
• 2 tbsp olive oil, divided, plus more for roasting
• 1 cup finely chopped flat-leaf parsley
• 1/4 cup chopped fresh mint
• 3 scallions, thinly sliced
• 1 cup cherry tomatoes, quartered
• 1 lemon, juiced
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper, and roast on a sheet pan for 22 to 25 minutes, stirring once, until golden and tender.
2. Meanwhile, toast the millet in a dry saucepan over medium heat for 2 minutes, then add water or broth and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer 18 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
3. In a large bowl, whisk together lemon juice, remaining olive oil, garlic, cumin, salt, and pepper.
4. Add the cooled millet, roasted cauliflower, parsley, mint, scallions, and tomatoes to the bowl. Toss well to coat.
5. Taste and adjust lemon or salt as needed. Serve at room temperature or chilled.

Nutrition Facts (per serving)

Grain salads rarely get credit for doing this much work. Serve it alongside a scoop of Roasted Garlic White Bean Dip for a fuller spread.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.