Roasted Cauliflower with Millet

Directions

1. Heat the oven to 350° F.
2. Toss the cauliflower florets into a drizzle of olive oil and season with salt and pepper. Put them on a baking sheet and roast for 40 minutes or until the cauliflower is brown and tender.
3. Meanwhile, wash the grains.
4. Bring water to a boil and add grains and 1 teaspoon of sea salt and garlic.
5. Reduce heat to low and simmer covered for 20 minutes until grains are cooked and water is absorbed.
6. Turn the heat off and let sit, covered for 5-10 minutes.
7. Add the cauliflower, umeboshi vinegar, and a bit more olive oil.
8. Garnish with chopped parsley and serve.

Notes

For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/