Plant Powered Wellness

Roasted Cauliflower with Millet & Greens

Prep Time

10 minutes

Prep Notes

Cooking Time

45 minutes


6 servings


1 medium head cauliflower, florets only
2 tbsps melted coconut oil
Sea salt and black pepper

1 cup millet
2 1/4 cups water
1/2 tsp Himalayan or sea salt
2 cloves garlic, sliced
2 handfuls leafy greens, washed, destemmed and sliced (kale, chard, spring greens, whatever you have)
1 tbsp umeboshi vinegar
Extra virgin olive oil
Sea salt and black pepper to taste
Handful of chopped parsley


  1. Heat the oven to 180°F (350° F).
  2. Toss the cauliflower florets in the coconut oil and season with salt and pepper. Put them on a baking sheet and roast for 30-40 minutes or until the cauliflower is brown and tender.
  3. Meanwhile, wash the millet in a fine mesh sieve.
  4. Bring the water to a boil and add millet and 1/2 tsp of Himalayan or sea salt.
  5. Reduce heat to low and simmer covered for 20 minutes until grains are cooked and water is absorbed.
  6. Turn the heat off, add greens and garlic on top of the millet and let sit, covered for 5-10 minutes (the veg will steam cook).
  7. Mix the wilted greens, garlic, umeboshi vinegar, salt and pepper, and a drizzle of EV olive oil with the millet.
  8. Place into bowls, top with the roasted cauli.
  9. Garnish with chopped parsley and serve.


For extra rich deliciousness, roast 4-6 garlic cloves in their skins with the cauliflower. Take the soft garlic out of the skins, mash with some olive oil and mix through the millet when you mix in the vinegar, olive oil and greens. Omit the sliced garlic, or keep it in there, up to you!