Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon ground cumin
- sea salt and freshly ground pepper, to taste
- 1 large head cauliflower, trimmed, cut into florets
- 1/2 cup uncooked millet, rinsed (100 g)
- juice of 1 large lemon, about 4 tablespoons
- chili flakes, to taste
- 3 tablespoons fresh chopped flat-leaf parsley
- 2 generous handfuls baby arugula
- 1/4 cup pine nuts, lightly toasted (25 g) (alternatively use shaved almonds)
Instructions
- Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
- Combine olive oil and cumin in a large bowl. Add the cauliflower florets and toss to combine. Transfer to the baking sheet; placed flat side down. Season with a few good pinches of salt and pepper, to taste. Place in the preheated oven and roast for about 20-25 minutes, or until tender and lightly browned, depending on size of the florets. Turn the pan and toss the cauliflower halfway through for even cooking.
- Meanwhile cook the millet according to package instructions (in total about 20 minutes). Fluff the millet with a fork and transfer to a large serving bowl to cool slightly while the cauliflower finishes cooking.
- Add the cauliflower to the bowl with the millet. Drizzle with lemon juice and sprinkle with chili flakes; toss to combine. Add the remaining ingredients and toss again.
- Serve warm or at room temperature. Enjoy!