Infuse Issue 7 March 2019 | Page 27

RECIPE Baked Cauliflower, Grapes, Millet & Salmon prep + cooking time: 1hr 20min serves 4 INGREDIENTS • 1 small cauliflower (1kg/2.2lb) • ¾ cup (150g) millet • 250g (8oz) small red grapes • 250g (8oz) skinless, boneless salmon fillet, cut into 5cm (2in) pieces • ½ cup (70g) skinless roasted hazelnuts (see swap) • 250g (8oz) fresh ricotta Dressing: • ¾ cup (180ml) extra virgin olive oil • ¼ cup (60ml) red wine vinegar • 2 teaspoons lemon thyme leaves Recipe published with the permission of Dr Joanna McMillan and Bauer Books. METHOD • Preheat oven to 180°C/350°F. Line an oven tray with baking paper. • Cut cauliflower into large florets through the stem. Place on tray, cover; bake for 40 minutes. Increase oven temperature to200°C/400°F. • Meanwhile, make the dressing by whisking ingredients in a small bowl; season to taste. • Place millet in a medium heavy based saucepan over low heat; stir continuously for 2 minutes or until lightly toasted. Pour 11/2 cups (375ml) water over millet taking care, as it will spit; stir in ¼ cup (60ml) of the dressing. Bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until millet is tender and water is absorbed. Remove pan from heat; stand, covered, until needed. © Dietitian Connection 27 • Pull grapes from stalks; halve any large grapes. • Uncover cauliflower; add grapes, salmon and ¼ cup of the dressing. Roast for a further 25 minutes or until cauliflower is just soft and salmon is cooked to your liking. • Coarsely chop hazelnuts. Fluff millet with a fork; stir in half the hazelnuts, then adjust seasoning. Layer millet mixture and cauliflower mixture on a platter. Serve topped with crumbled ricotta, remaining hazelnuts and remaining dressing. Swap: You can use walnuts or almonds in place of the hazelnuts. Infuse | March 2019