Kripalu Faculty 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.

Lauren Gernady is the Academic Coordinator of the Kripalu School of Ayurveda, an Ayurvedic Health Counselor, and a 500-hour Kripalu Yoga teacher.

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