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