Millet Salad with Roasted Cauliflower & Chickpeas

Country of Origin: USA, recipe courtesy of Kate Scheibel

Total Time: 30 min (cooking time: 25 min, preparation time: 10 min)
Yield: 3-4 servings
Difficulty: Easy

1½ cup millet cooked according to the basic savory millet recipe
3 cups water
1 medium head cauliflower, cut into bite-sized florets
1 medium onion, cut into medium pieces
1 can chickpeas, drained and rinsed
olive oil
Black Pepper
½ c. parsley, finely chopped
Juice of ½ lemon

1 Preheat oven to 400°F

2 Combine cauliflower, onion, and chickpeas in a medium bowl. Add 3 T olive oil, salt and black pepper. Toss to coat evenly.

3 Arrange cauliflower mixture in a single layer on a baking sheet, roast until browed, 30-35 minutes, stirring halfway.

4 In large bowl, mix cauliflower mixture in with the cooked millet, parsley, 2T olive oil and lemon juice. Add salt and pepper to taste. Serve warm.


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