Warm Millet and Cauliflower Bake with Lemon Asparagus and Whipped Ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an approximately 8 x 8 inch baking dish with a little of the olive oil.

2. 2

   Place the cauliflower and red onion on a baking tray. Add 2 tablespoons (30 ml) olive oil, 2 minced garlic cloves, the smoked paprika, half of the thyme, 1/2 teaspoon salt, and the black pepper. Toss well and roast at 220 °C / 425 °F for 20 to 25 minutes, until the cauliflower is tender and browned at the edges.

3. 3

   Meanwhile, place the millet and water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes; then fluff with a fork.

4. 4

   In a large bowl, combine the cooked millet with the roasted cauliflower, roasted onion, 120 g (about 1/2 cup) ricotta, 35 g (about 1/3 cup) parmesan, the beaten eggs, the zest of half the lemon, half of the parsley, and the remaining thyme. Adjust with a little more salt if needed.

5. 5

   Transfer the mixture to the prepared dish, level the top, and sprinkle with the remaining parmesan. Bake at 200 °C / 400 °F for 18 to 20 minutes, until the bake is set and the top looks golden.

6. 6

   While it bakes, heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the asparagus and sauté for 3 to 4 minutes. Stir in the remaining garlic, a pinch of salt, and 1 tablespoon lemon juice, and cook 1 minute more, until the asparagus is tender but still bright.

7. 7

   In a small bowl, whisk the remaining ricotta with 1 teaspoon lemon juice, 1 teaspoon olive oil, and a pinch of salt until smooth and creamy.

8. 8

   Let the bake rest for 5 minutes after removing it from the oven. Serve portions topped with the lemon asparagus, spoonfuls of whipped ricotta, and the remaining parsley.