Protective Recipe of the Week

Roasted Garlic, Cauliflower and Millet Puree

Serves 8-10


½ tsp. olive oil

1 head garlic

1 T. ghee*

3/4 cup millet

salt and ground black pepper

1/2 head cauliflower, cut into small florets

3 cups vegetable stock

1 tsp. ghee (optional)

chopped parsley



Preheat oven to 375. Cut the top off the root of a head of garlic so the skin is exposed and drizzle ½ tsp. olive oil on top. Wrap with aluminum foil and roast in the oven for about an hour. Let the garlic cool.

Heat the ghee over medium high heat and add the millet, stirring constantly as it toasts. Add a generous pinch of salt and pepper and add the cauliflower plus the stock. Bring to a boil, then lower the heat and simmer for about 30 minutes. If the mixture gets dry, add more stock.

Remove from the heat. Add the roasted garlic and either with an immersion blender or in a food processor, puree the mixture until creamy. Add the ghee for a richer taste and salt if needed. Sprinkle parsley over each serving.

* What is ghee? Ghee is clarified butter commonly used in Indian cuisine. It’s a “good fat” used in Ayurvedic medicine (ancient traditional based Indian medicine) when food is used as medicine. Ghee can be bought in Indian or health food markets or made at home. To learn how to make ghee CLICK HERE


By Marti Wolfson

Chef of the CaPLESS (Prostate Cancer) Retreat

Marti Wolfson Culinary Wellness

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