An alternative to grits at breakfast or in place of mashed potatoes at dinner, millet and cauliflower, when cooked together, create a mild-flavored mixture with many possibilities. To cook the millet, use 3 parts liquid to 1 part millet for a mashed potato consistency; for a creamier version, add additional liquid at the end of the cooking.
In this brunch version, a jalapeño chile, chipotle powder, and a tomato season the grits-like dish, and each serving is topped with soft-boiled eggs, hot sauce, and avocado cubes. Inspired by a blog post by Patricia Joy Becker.
- coconut oil or olive oil
- onion, diced
- unsweetened plant milk (soy, rice, or almond milk), water, homemade vegetable broth or store-bought, or a combination
- kosher salt
- millet, rinsed
- cauliflower, cut into small florets
- fresh chopped tomato or canned tomatoes
- jalapeño chile, sliced
- minced garlic or garlic powder
- ground chipotle powder
- freshly ground pepper
- hot sauce or salsa
- avocado, peeled and cubed
- In a saucepan, heat the oil over medium heat. Cook the onion until softened. Add the milk (3 parts liquid to 1 part millet) and season with salt. Bring to a rolling boil. Stir in the millet and cauliflower. Cover, bring to a simmer, reduce the heat to maintain a simmer and cook, stirring frequently, until the millet and cauliflower are cooked through, about 30 minutes. Mash the cauliflower into the millet. Add the tomato, jalapeño, and garlic and cook until the tomato becomes saucy. Add more milk, as needed, to create the consistency you want. Sprinkle with chipotle powder and season to taste with salt and pepper. Keep warm.
- Meanwhile, cook the eggs the way you like them. To serve, scoop a portion of millet-cauliflower mixture into each bowl and top with eggs, hot sauce, and avocado.