Green Shakshuka

Preheat the oven to 425°F. Combine the millet, 1½ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 20 to 23 minutes.

Cut the cauliflower into bite-sized pieces. Add to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until well browned, about 10 to 12 minutes.

Peel, halve, and thinly slice the onion. Peel and mince the garlic. Pick the dill fronds from their stems and chop the fronds. Destem the kale and and thinly slice the leaves. Halve the lemon.

Place a medium oven safe skillet over medium-high heat. Add the caraway seeds and toast, tossing occasionally until fragrant, about 1 to 2 minutes. Add the toasted caraway seeds to a blender. Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the sliced onion, minced garlic, and sliced kale and cook until softened, about 3 to 4 minutes.

Add ½ cup of the sautéed vegetables to the blender along with just half of the chopped dill, cumin, 1 cup water, and blend until smooth. Return the sauce to the skillet, season with salt and pepper, and bring to a simmer. Top with roasted cauliflower and dollops of cream cheese.

Set the oven to broil on low. Transfer the green shakshuka to the oven and broil until the cream cheese begins to brown, about 2 to 3 minutes. Remove from the oven and sprinkle with remaining chopped dill and crushed Aleppo pepper. Add the lemon juice to the cooked millet. Divide the lemon millet between bowls and top with green shakshuka. Enjoy!