Roasted Onion and Cilantro Millet and Cauliflower Salad

Ingredients:

• 1 Head roasted cauliflower, cut into small florets
• 2 Tbsp. Garlic Olive Oil
• 2 Cups cooked millet (or quinoa, or couscous, or any small pasta)
• 2 Green onions, sliced thinly
• ¼ Cup Roasted Onion Olive Oil
• ¼ Cup Sicilian Lemon White Balsamic
• Salt and pepper
• A bunch of micro greens of your choice.
• Preheat your oven to 375 F.

Instructions:

1. Place 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.
2. Meanwhile, 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.