Cauliflower Millet Cheddar Bake

Golden roasted cauliflower florets tossed with fluffy millet, seasoned with garlic and thyme, topped with low-fat cheddar and baked until bubbly and crispy on top.

Ingredients

  • 1 medium cauliflower, cut into florets
  • 150g millet, dry
  • 400ml vegetable broth
  • 100g low-fat cheddar, grated
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 200°C.
  2. Toss cauliflower florets with olive oil, garlic, thyme, salt and pepper on a baking tray.
  3. Roast cauliflower for 20-25 minutes until golden and tender.
  4. Meanwhile, bring vegetable broth to a boil, add millet, reduce heat and simmer covered for 15-18 minutes until fluffy.
  5. Combine roasted cauliflower with cooked millet in an oven-safe baking dish.
  6. Top evenly with grated low-fat cheddar.
  7. Bake for 10-12 minutes until cheese is melted and edges are crispy.
  8. Garnish with fresh parsley and serve warm.

Notes

  • Let millet rest for 5 minutes after cooking for best texture.
  • For extra crispiness, finish under the grill for 2 minutes.
  • Leftovers reheat well in the oven.

Variations

  • Add sautéed leeks or spinach to the millet mixture for extra greens.
  • Swap cheddar for low-fat gouda or gruyère.
  • Stir in a spoonful of low-fat Greek yogurt into the millet for creaminess.
  • Add toasted pine nuts or pumpkin seeds on top before serving.

Calories Estimate