Cauliflower Millet Gruyère Bake

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

Ingredients

  • 1 medium cauliflower, cut into florets
  • 150g millet, dry
  • 400ml vegetable broth
  • 100g low-fat Gruyère, 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 Gruyère.
  7. Bake for 10-12 minutes until cheese is melted and edges are crispy.
  8. Garnish with fresh parsley and serve warm.

Notes

  • Gruyère offers a nuttier, more complex flavor than cheddar and melts beautifully.
  • 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

  • Use Comté or Emmental as alternatives to Gruyère for similar nutty flavor.
  • Try aged Gouda for a slightly sweeter, caramelized taste.
  • Add sautéed leeks or spinach to the millet mixture for extra greens.
  • 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

Component Calories (approx.)
Cauliflower 100 kcal
Millet (150g dry) 540 kcal
Low-fat Gruyère (100g) 340 kcal
Olive oil (1 tbsp) 120 kcal
Total ~1100 kcal
Per serving (2 portions) ~550 kcal