Millet with cauliflower, a classic macrobiotic dish, cooks up soft and creamy and even tastes like mashed potatoes. The Shiitake gravy makes it especially tasty.

Macrobiotic Millet Cauliflower Mash With Shiitake Gravy [Vegan, Gluten-Free]

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For the Mash:

  • 2 cups thinly sliced cauliflower
  • 1 cup millet, washed and soaked with 4 cups water overnight, reserve soaking water
  • A pinch of sea salt
  • 1 tablespoon tahini (optional)
  • 1/4 cup soy milk or other non-dairy milk (optional)
  • Shiitake gravy (recipe below)
  • Parsley, for garnish

For the Shiitake Gravy:

  • 3–4 dried Shiitake mushrooms, soaked with 2 cups water for 1/2–1 hour
  • 1–2 teaspoons sesame oil
  • 1/2 medium onion, diced
  • A pinch of sea salt
  • 1 teaspoon minced ginger
  • 1 tablespoon shoyu, or to taste
  • 1 1/2 tablespoons kuzu, dissolved in 2 tablespoons cold water (see notes)
  • Minced parsley, for garnish


To Make the Mash:

  1. In a saucepan, layer in the cauliflower first, then add the millet with its soaking water. Bring to a boil over a medium flame and add a pinch of sea salt. Cover, place a flame deflector underneath the pot, and simmer for 30–40 minutes until millet becomes soft and creamy.
  2. Remove from flame and mash the millet and cauliflower with a potato masher until the texture becomes smooth.
  3. In a small bowl, mix tahini with soy milk. Add to the cauliflower-millet mixture. Continue to mix well until the texture becomes like mashed potatoes.
  4. Serve with Shiitake gravy and parsley for garnish.

To Make the Shiitake Gravy:

  1. Slice soaked shiitake mushrooms thinly and set aside. Reserve soaking water.
  2. In a saucepan, heat sesame oil and saut. onion with sea salt for 3–4 minutes, until translucent.
  3. Add Shiitake soaking water, ginger, and shiitake mushrooms, and bring back to a boil. Cover, reduce flame to low, and simmer for 10 minutes.


Kuzu is a thickening agent derived from a root. Like cornstarch and arrowroot, it can be used to thicken sauces. From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).

Nutritional Information

Per Serving: Calories: 175 | Carbs: 31 g | Fat: 4 g | Protein: 6 g | Sodium: 21 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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