Ten ingredients and 30 minutes of cooking and this healthy grain bowl is all yours.

Roasted Cauliflower + Artichoke Millet Salad

  • Author: Laurel
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 servings 1x
  • Category: Entree
  • Cuisine: dairy-free, egg-free, gluten-free, no nightshades, soy-free, sugar-free, vegan, vegetarian


With only ten ingredients this bowl is quick and easy to throw together. I find it is the perfect lunch. It packs easily, stores well, and keeps me full until dinner yet leaves me feeling light. I will store the grains, roasted veggies, and dressing separately, and then assemble right before packing for work.



  • 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
  • 1/4 cup lemon juice
  • 1/4 cup olive oil (, plus more for roasting)
  • 1 teaspoon salt (, plus more for roasting)
  • 1/2 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.