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Southwestern Millet (or Cauliflower Rice)


40 minutes

6 servings


Yummy side dish for salad or Black Bean Cakes.
We made this with cauliflower rice recently; an alternative to the millet if you are leaving grains out of your diet.

Southwestern Millet (or Cauliflower Rice)


  • 1 cup(s) millet or 1 head of cauliflower

  • 2 1/2 cup(s) water

  • 1/4 cup(s) plus 1 tablespoon chopped fresh cilantro

  • 1/2 cup(s) unsweetened shredded coconut

  • 1 zucchini, chopped

  • 1 scallion, white part minced

  • 2 tablespoon(s) extra virgin olive oil

  • 3 tablespoon(s) fresh squeezed lime juice


1. For the millet version: In a large pot on the stove, boil water. Add millet and cover. Lower the heat and simmer for 20-30 minutes, or until the millet is cooked.

2. Add the zucchini, coconut, and 1/4 cup of the cilantro. Cook for another 5 minutes, or until zucchini is tender. You may need to add a little more water if mixture is dry.

3. With a whisk, mix together the scallion, lime juice, olive oil and 1 tablespoon of the cilantro.

4. Add to the millet mixture and serve. Enjoy!

5. For the cauliflower version: Shred a head of cauliflower in a food processor.

6. In a large pot on the stove, boil water, add 1/2 cup water and cook uncovered for 15 minutes.

7. Continue the recipe from step 2 above. Enjoy!

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