Golden Millet Bake with Spiced Carrots, Tahini Cauliflower Cream and Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray and lightly grease a small pan or ring mold, 18-20 cm (7-8 inches), with some of the olive oil.

2. 2

   Place the millet in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 18-20 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes.

3. 3

   Meanwhile, toss the carrots with 1 1/2 tablespoons olive oil, the cumin, half of the smoked paprika, the cinnamon, 1/4 teaspoon salt, and a pinch of black pepper. Spread them on one side of the tray.

4. 4

   On the other side of the tray, place the cauliflower with 1 tablespoon olive oil, half of the minced garlic, 1/4 teaspoon salt, and a little black pepper. Roast the carrots and cauliflower at 220 °C / 425 °F for 25-30 minutes, turning halfway through, until tender and golden.

5. 5

   Rinse and dry the cooked chickpeas very well. Toss them with 1 tablespoon olive oil, the remaining smoked paprika, the maple syrup, a pinch of salt, and black pepper. Add them to the tray for the last 20 minutes of roasting at 220 °C / 425 °F, stirring once, until crisp.

6. 6

   Heat 1/2 tablespoon olive oil in a skillet over medium heat. Sauté the yellow onion for 5-6 minutes until tender. Add the remaining garlic and cook 30 seconds more.

7. 7

   Transfer the cooked millet to a large bowl and add the sautéed onion, fresh parsley, half of the lemon zest, chickpea flour, 1/2 teaspoon salt, and a pinch of black pepper. Mix very well until you have a compact mixture.

8. 8

   Press the millet mixture into the prepared pan. Bake at 200 °C / 400 °F for 15 minutes, then raise the temperature to 220 °C / 425 °F and bake 8-10 minutes more until the bake is firm and golden around the edges.

9. 9

   Place the roasted cauliflower in a blender or food processor with the tahini, lemon juice, nutritional yeast, 2 to 4 tablespoons water if needed, the remaining lemon zest, and a pinch of salt. Blend until very smooth and creamy.

10. 10

    To serve, spread the tahini cauliflower cream on each plate. Set a portion of the golden millet bake on top, add the spiced carrots on the side, and finish with the crispy chickpeas over or around the plate.