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When summer rolls around I tend to spend a little less time cooking. I find myself reaching for foods that are easy to prepare, can be made in bulk, and store well in the fridge. I prefer grab-and-go foods in the summer to save time for days at the beach and time spent with friends....Read More


4 -6 servings

Total time

45 minutes




  • 2 shallots (, sliced into 1/4 inch rings)
  • 1 head Cauliflower (, cut into florets)
  • 1 (8.5) oz. can of artichokes, drained and patted dry
  • 3 cups cooked millet
  • 1 clove garlic (, minced)
  • zest from 1 lemon
  • ¼ cup lemon juice
  • ¼ cup olive oil (, plus more for roasting)
  • 1 teaspoon salt (, plus more for roasting)
  • ½ teaspoon pepper (, plus more for roasting)


  1. Preheat the oven to 450 degrees. Toss together the shallots, cauliflower and artichokes with enough olive oil to lightly coat. Season with salt and pepper and spread out on a baking tray. Roast for 30 minutes, stirring halfway through.
  2. In a small bowl, whisk together the garlic, lemon zest, lemon juice, olive oil, salt, and pepper.
  3. Combine the roasted veggies, millet and dressing. Serve warm, cold, or room temperature.
  4. View the recipe instructions at Catching Seeds

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