So, your kids won't eat cauliflower?
They will if you make this cauliflower mash.
They'll think it's really mashed potatoes! Shhhhh
1. Use the freshly boiled water to re-hydrate the dehydrated items above, in a glass bowl or measuring jug.
2. Rinse the millet and quinoa in a fine sieve, in the sink. Cook the millet and quinoa in about two cups of water in a heavy saucepan for about 20 minutes, stirring often, while the veggies re-hydrate. Add water if it dries up too fast!
3. Place the re-hydrated veggies in another saucepan, and add the vegetable stock and bring to a boil, then simmer for about 15-20 minutes, stirring often. NOTE: we're making 'mash' here, not a soup, so drain off excess water/stock – save it for future use in a soup base! Remember to store the stock in your fridge, or freeze it in an ice-cube tray – that way you can add a cube of stock to a soup recipe!
4. Combine the millet/quinoa mix with the cauliflower mix – and mash to your desired smoothness!
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
I've used it for years and there's absolutely no sign of rusting which is great! I highly recommend it. After washing and drying it with a tea towel, I then leave it out to air dry, hanging on my kitchen wall.