Four recipes for a more flavorful fall

Tomato Millet Pilaf with Roasted Cauliflower & Almonds

From: Chef/instructor Eric Stein, Kendall College, Riverworks Campus, Chicago. Yield: 8 servings.

Millet:
2 tsp. olive oil
½ cup minced yellow onion
2 tsp. minced fresh garlic
1 tsp. kosher salt
1 cup millet
2 cups low-sodium tomato juice
1 cup vegetable stock

Cauliflower:
1 Tbsp. extra virgin olive oil
2 cups cauliflower florets
to taste, kosher salt and freshly ground black pepper
½ Tbsp. butter
3 Tbsp. almond slivers
2 Tbsp. golden raisins
1 Tbsp. white wine vinegar
1 Tbsp. water
1 Tbsp. capers
1 tsp. minced fresh parsley
1 tsp. minced fresh tarragon
1 tsp. shaved chives

In a medium saucepan over high heat, heat 2 tsp. olive oil. Stir in onion and garlic; cook until they begin to soften, about 5 minutes. Season with 1 tsp. kosher salt. Stir in millet and coat with oil. Add tomato juice and stock to the pan and bring to a boil.
Reduce heat to low and simmer for 20 minutes. Remove pan from heat and allow to rest, covered, for 5 minutes. Hold until ready to serve.

Preheat oven to 400°F. In large skillet over medium heat, heat 1 Tbsp. olive oil. Add cauliflower and sauté until lightly browned on all sides. Transfer pan to oven and roast until tender, 12 to 15 minutes.

Meanwhile, in a small saucepan over medium high heat, melt the butter. Add almonds and cook, stirring, until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Add the raisins, vinegar and water. Simmer until raisins are plump and soft, about 5 minutes. Drain and set aside.

In a small bowl, combine the almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix. Toss the roasted cauliflower with the almond-herb mixture. Serve atop the Tomato Millet Pilaf.

PHOTO: Kendall College/Eric Futran