Roasted Onion and Cilantro Millet and Cauliflower Salad


  • 1 Head roasted cauliflower, cut into small florets
  • 2 Tbsp. Garlic Olive Oil
  • 2 Cups cooked millet (or quinoa, or couscous, or any small pasta)
  • 2 Green onions, sliced thinly
  • ¼ Cup Roasted Onion and Cilantro Olive Oil
  • ¼ Cup Sicilian Lemon White Balsamic
  • Salt and pepper
  • A bunch of micro greens of your choice.
  • Preheat your oven to 375 F.


  1. Place the cauliflower florets in a large bowl and drizzle with Garlic Olive oil, salt and pepper. Toss together well and then spread out onto a baking sheet and roast at 375 F for 20 minutes or until cauliflower begins to turn golden brown.
  2. Meanwhile, place the millet (or quinoa or pasta) and the green onions in a large bowl. Once the cauliflower is roasted, add it to the millet and onions. In a small bowl whisk the Roasted Onion and Cilantro Olive Oil, Sicilian Lemon White Balsamic, salt and pepper. Toss together well. Top with micro greens.  Add chicken or tofu for a boost of protein.    Note - This makes a great make ahead salad. 


March 25, 2021 — Elizabeth Kilvert