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Millet cauliflower "polenta" with crispy shallots

Epicurious
  • minutes
  • Serves 4

INGREDIENTS

4

Garlic cloves, large

1

heaping cup Shallots

1 cup

Millet

1 pinch

Red pepper flakes

1/4 tsp

Saffron threads

2

Sea salt

1/2 cup

Olive oil

1/2 cup

Vegetable oil

1 tbsp

Butter, unsalted

1/2 cup

Parmesan cheese

4 cups

Water

1

Small caulifower, cored and coarsely chopped (about 3 cups)