Sorghum with cumin and cauliflower

Tam West

Sorghum, a cereal grain that is naturally gluten-free, is becoming known to more and more New Zealanders. Sorghum is a staple grain in Africa and India, important because of its tolerance to drought and ability to thrive in poor soils. (Elsewhere it is used as livestock feed.) The grain can be popped, like corn, or milled as sorghum flour. Cooked sorghum grains should be tender with just a little bite. Cooking time is about 50 minutes.

Ingredients

1 cup	Sorghum grains (Main)
2 Tbsp	Olive oil
1 tsp	Cumin seeds
1 tsp	Fresh ginger, finely grated
½	Cauliflower, cut into florets and florets sliced and blanched
1	Green chilli, deseeded and finely chopped
1	Lemon, juiced
1 handful	Coriander leaves

Directions

1. Place the sorghum in a heavy-based saucepan and cover with water. Place over a medium-high heat and bring up to the boil, cover and reduce the heat to low. Simmer until the sorghum grains are plumped, about 50 minutes.
2. Place the oil in a large frying pan and when hot add the cumin seeds. Cook until aromatic, then add the ginger and cauliflower. Cook until the cauliflower is lightly golden and just tender. Add the green chilli and fork through the cooked sorghum.
3. Season and finish with the lemon juice and coriander leaves.

More substantial grain-based salads from Kathy

• Quinoa with kumara and sweetcorn
• Freekeh with mushrooms and asparagus