Millet and Cauliflower Purée with Shiitake Mushroom Sauce

Millet is delicious. It is a cereal that nourishes the stomach, spleen and pancreas, and it is also very tasty, easy to cook, and you can make it in so many different ways. When I was little it was typical to have mashed potato from time to time. When I was training at the Kushi Institute in the United States, they prepared this recipe for us. It is the vegan version (the traditional one usually has milk in it) and also far more nutritious than the potato one. There are two versions: one with cauliflower and onion, which I tell you about below, and this simpler option with just millet. But you have to try both, OK? Optional and very delicious: add shiitake mushroom sauce at the end (shitake mushrooms gravy) Method 1 measure of millet to 2.5 of water, bring to the boil in a small pan with a pinch of salt and cover. Leave it to cook for about 20-30 minutes. Turn off the heat and leave it to rest for a few minutes. Add a splash of olive oil to taste and blend! Option with onion and cauliflower: ❤️