When I was in Umbria this past summer, I treated myself to a 1 week retreat at Ananda Yoga Centre. I took various kriyananda yoga courses and a vegan baking course. The instructor and fellow yogi, Mahiya Zoe Matthews was not only the sweetest, kindest divine goddess I had ever met but also a great baker!

This nutritious and delicious savory side dish or main is adapted from her book A Taste of Joy

Serves 4-6

3-4 tbsp coconut oil or ghee

1 red onion, finely chopped

1 stalk celery, cut in small cubes

1 clove garlic

2 tsp dried thyme

1 tsp herbamare or sea salt

1/2 small cauliflower, cut into tiny florets

1 cup millet, rinsed

3 cups water

4-5 tbsp finely chopped parsley

1.5 cup vegan cheddar cheese

Using a skillet, melt oil and add garlic, onion, celery and herbs.
In a medium-sized pot, add water, cauliflower, millet and ingredients from the saucepan and cook, covered until the water has been absorbed, about 20-25 minutes.
Remove from heat and add parsley and cheese. Mix well.
Spread the mixture onto a baking tray or 8×10″ pan, lined with parchment paper or lightly greased. Bake at 350C for 20-30 minutes.
Serve with boiled or sauteed dandelion greens.