_:n92af53a35bfb42bcabbef6cdec380c99xb0
<http://schema.org/articleBody>
"Ingredients:\n\n1 Head roasted cauliflower, cut into small florets\n2 Tbsp. Garlic Olive Oil\n2 Cups cooked millet (or quinoa, or couscous, or any small pasta)\n2 Green onions, sliced thinly\n¼ Cup Roasted Onion and Cilantro Olive Oil\n¼ Cup Sicilian Lemon White Balsamic\nSalt and pepper\nA bunch of micro greens of your choice.\nPreheat your oven to 375 F.\n\nInstructions:\n\nPlace the cauliflower florets in a large bowl and drizzle with Garlic Olive oil, salt and pepper. Toss together well and then spread out onto a baking sheet and roast at 375 F for 20 minutes or until cauliflower begins to turn golden brown.\nMeanwhile, place the millet (or quinoa or pasta) and the green onions in a large bowl. Once the cauliflower is roasted, add it to the millet and onions. In a small bowl whisk the Roasted Onion and Cilantro Olive Oil, Sicilian Lemon White Balsamic, salt and pepper. Toss together well. Top with micro greens.  Add chicken or tofu for a boost of protein.    Note - This makes a great make ahead salad. \n\n "
<https://unrefinedolive.com/blogs/soups-1/roasted-onion-and-cilantro-millet-and-cauliflower-salad>