I stuck to the millet, because if it ain’t broke, but I switched cauliflower for brussels sprouts, added chorizo, and made the bechamel sauce with goat cheese instead of cheddar. It was phenom. But I got too excited about it, and I over-hyped it to the Boyfriend.
I did that dance in the living room when I saw the little gratins that came out of the oven, so he was expecting his most ideal lunch ever. Which it wasn’t. But just between you and me, it wasn’t supposed to be his ideal lunch. It was my ideal lunch. It is delicious and creamy, but not too heavy. When I warm it up, and take it back to my desk, and pathetically hover over my keyboard while I eat, it just warms me all the way through, and transports me right out of my dreary little Times Square office. It’s pretty perfect, a healthier update on macaroni and cheese. It’ll make you wanna go:
(I know, I know, but it’s still making me lol, I had to post it again.)
- 1 cauliflower
- 1 c. millet
- 2 c. water
- 4 T. olive oil, plus a splash
- 2 links fresh chorizo, casings removed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 T. all-purpose flour
- 1½ c. milk
- 1 c. goat cheese
- Salt and pepper
- First, roast the cauliflower. Preheat the oven to 450 degrees. Cut the cauliflower florets into small, bite-sized pieces. Chop the core into small pieces. Toss the cauliflower with 2 tablespoons of olive oil and a pinch of salt and a few grinds of fresh pepper. Roast for 20 minutes, until browned on the bottoms and golden and toasty on the top.
- While the cauliflower is roasting, prepare the rest of the ingredients. Cook the millet according to package instructions. I threw 1 cup of millet, 2 cups of water, a pinch of salt and a splash of olive oil into a rice cooker and let it go until it was done.
- Heat the 2 tablespoons of olive oil in a skillet over medium heat. Cook the onions until they're translucent, then add the garlic and chorizo. Cook until the chorizo is browned all the way through and the garlic is fragrant. Add the two tablespoons of all-purpose flour and stir well -- cook for 5 minutes or so, stirring through, until the flour is distributed throughout the onion-chorizo mix and the flour is toasty-looking. Whisk in the milk, a quarter cup at a time. Cook for 10 minutes or so, until the milk mixture is thickened and coats the back of the spoon. Stir in ¾ cup of the goat cheese, and then remove from heat.
- In a large bowl, stir together the roasted cauliflower, cooked millet, and chorizo bechamel sauce. Taste and adjust for salt and pepper, and serve topped with last ¼ cup of goat cheese.