Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cauliflower
Millet
How it's done
Cauliflower
In a bowl, combine the mustard with all the other ingredients up to and including the salt. Set aside 2 tbsp of the mixture. Add the cauliflower and chickpeas, mix, spread on a baking tray lined with baking paper.
Bake
Approx. 20 mins. in the upper half of an oven preheated to 200 °C.
Millet
Cook the millet in boiling salted water for approx. 8 mins. until just soft. Drain the millet and return to the pan. Remove the cauliflower from the oven, add to the millet along with the pomegranate seeds, mix, plate up. Combine the water with the reserved mustard dressing, drizzle over the top.
| Tip: | Mix 2 tbsp of finely chopped oregano into the millet along with the pomegranate seeds and cauliflower. |
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