This tasty autumn fare pairs crunchy cauliflower and crisp sliced radishes in a mild-flavoured, gently baked dish. The cauliflower/radish combination is complimented with sweet and hot red peppers, cherry tomatoes, ginger root and green onions. A dash of tamari adds a savory taste without much salt. This dish is simple to make, and satisfying to eat--on its own or served over a hearty grain, like millet. It is an interesting seasonal side dish to a more elaborate meal, and a definite hit at a fall garden pot luck.You'll need:
For the Vegetables: 1 cauliflower; 6 - 8 crisp radishes; 6 green onions, 2 medium carrots; 1 red sweet pepper; 1 small hot red pepper; 1 teaspoon tamari; 1 teaspoon water; 1/2 teaspoon olive oil
For the Millet:1 part millet; 2 parts water; 2 tablespoon finely sliced chives; 1 tablespoon diced ginger root; 1/2 teaspoon turmeric powder; 1/4 teaspoon sea salt; 1 tablespoon coconut butter; dried caledula blossoms (optional)
Method: Wash cauliflower, and pat dry. Break into florets and cut into small slices. Wash radishes, and slice into thick pieces. Dice sweet and hot red pepper, and quarter cherry tomatoes. Slice onions, using both white and green parts. Chop carrots into small, thin pieces. Mix vegetables together and place in a baking dish. Combine tamari, olive oil, and water and pour over vegetables. Cover dish and bake in a moderate oven until cauliflower is tender-crisp - about 20 minutes at 350 degrees. Uncover and place under grill for 5 minutes, or until vegetables are lightly browned on top.For the Millet: Rinse grain, and place in pot with water, ginger root, salt, and tumeric. Bring to boil and cook for 2-3 minutes. Turn heat to simmer, and gently steam millet until soft (about 10-15 minutes) When the grain is cooked, stir in chives, calendula blossoms, and coconut butter.
Serve Gingered Millet with Cauliflower-Radish Bake for a hearty harvest-time lunch.For thoughts about life and the kitchen, visit http://zen-cuisine.blogspot.com/
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