Kripalu Recipe: Garlicky Cauliflower-Millet Mash

If you went a little hard this week at the holiday table or the Kripalu buffet, give your digestion a rest with this recipe. It's a perfect meal for a gentle reset, or during the colder months of the year.

The millet and cauliflower are cooked together until they take on a mashed potato consistency, which makes it super-easy to digest. Garlic not only lends some pungency, but also supports digestion and the immune system. A dab of butter, drizzle of olive oil, or spoonful of ghee on top balances the drying quality of millet.

1 cup millet, soaked and drained
1 cup chopped cauliflower
2 cloves garlic, chopped
3 cups water
Salt and pepper to taste
Fresh parsley, finely chopped
Ghee, butter or olive oil to taste

Place millet, cauliflower, garlic, and water in a large pot and bring to a boil over high heat. Lower heat and cook, covered, stirring occasionally until all the water is absorbed and a consistency is like mashed potatoes, about 20 minutes. Season with salt and pepper to taste, and top with fresh parsley. Serve hot, topped with ghee, butter, or olive oil.