MASHED CAULIFLOWER & MILLET

This recipe is a sneaky way to eat cauliflower, a star vegetable in the cruciferous family. Cruciferous vegetables contain unique cancer-fighting phytochemicals called isothiocyanates.

Directions Makes 8 servings 1 cup chopped onion 1/4 cup vegetable broth or water 2 cups dry millet, quinoa, couscous, or grain of your choice 4 cups chopped cauliflower (about 2 heads) 1/2 teaspoon sea salt water for cooking 2 cups of selected grain Sauté onion, using broth or water, 2 tablespoons at a time as needed to prevent sticking, for 3 minutes. Add grain and toast for 5 minutes. Add cauliflower, salt, and water. Cover pot and cook until grain has absorbed all the water. When the grains are done, mash the mixture together with a potato masher. Add a little additional water if necessary in order to get a smooth consistency.