In this post, we will cook a delicious, comforting, and Italian sorghum cereal bowl with roasted round-flavored cauliflower and intense mackerel filets in olive oil.
THE INGREDIENTS FOR THIS ITALIAN CEREAL BOWL
Lately, I’ve been using mackerel filets a lot: they’re an exquisite alternative to I’m-in-a-hurry or don’t-want-to-cook tuna filets in olive oil.
But their flavor is more intense, so they call for sweetish ingredients to balance. Cauliflower is perfect. And so is apple, which also adds a fresh note. Sorghum is a less-known cereal, delicious, and worth a place in your pantry and kitchen, delicate enough to embrace the other flavors in a comforting hug.
Italian cereal bowl with sorghum cauliflower and mackerel
Servings 2
Ingredients
- 1/2 cup pre-cooked sorghum or other cereal of your choice
- 1 handful almonds
- 1/2 cauliflower
- 1 tablespoon salted capers
- 1 rosemary sprig
- 1/2 apple
- 1 tablespoon fresh or dry thyme
- 1 cup mackerel fillets in olive oil
- salt and black pepper
- extra virgin olive oil
Instructions
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Preheat the oven to 180°C (350°F).
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If needed, cook the cereal of your choice according to the package directions. For the sorghum: place the half cup in a small pot, add one and a half cups of water, and a pinch of salt. Cook over medium heat until the water is completely absorbed.
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Coarsely chop the almonds.
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Cut out the cauliflower florets and lay them on an oven sheet lined with parchment paper. Sprinkle them with a teaspoon of olive oil, almonds, capers, a pinch of salt, and a few grinds of pepper. Bake for thirty minutes or until fork tender.
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Meanwhile, clean and dice the apple and set it aside.
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Heat a tablespoon of olive oil in a medium pan, add the rosemary sprig, and sautè a couple of minutes. Remove the sprig.
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Transfer the cauliflower to a big bowl. Add the sorghum, the rosemary oil, and the apple cubes.
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Drain and shred the mackerel fillets and add them to the bowl.
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Season with thyme and salt to your taste.
Enjoy your sorghum cereal bowl!
Claudia