Roasted Cauliflower with Herby Grains & Roasted Bell Pepper Pesto

FOR THE GRAINS

Soak 1 cup quinoa, 1 cup farro, and 1 cup millet for a few hours

Drain and add 3 cups fresh water

Add two smashed cloves of garlic, 1/2 T butter, and drizzle of olive

Bring to a boil and then simmer uncovered. add more water if needed

When there is no more water left, turn the heat off, add chopped dill, and cover the pot for about 10 min

FOR THE VEG

Preheat oven to 425 (use convection if you have)

Cut 1 head of cauliflower into florets

Slice 1 small red onion and 1 fennel bulb

Drizzle with avocado oil and season with garlic powder, cumin, salt, pepper

Roast until tender and golden

Recipe for roasted bell pepper pesto in Pamela Salzman’s cookbook “Quicker Than Quick”