In a fine mesh strainer, wash millet well. Put millet, cauliflower florets, water, 2 cloves of garlic, scallions (reserve a small handful of scallions for the sauce) and salt in a large pot. Bring to a boil. Lower heat and simmer covered for 20-25 minutes. Using a potato masher or immersion blender, mash cauliflower millet mixture until it reaches a similar texture as mashed potatoes.
In a fine mesh strainer, rinse lentils well. In a small pot, put lentils and enough water to submerge the lentils by a couple inches. Bring to a boil. Lower heat and simmer uncovered for 20 minutes. Drain and set aside.
Mince remaining clove of garlic. In a skillet, heat 1/2 Tbsp avocado oil over medium heat. Add garlic and cook until fragrant. Add oyster mushrooms and a dash of sea salt, to taste. Sauté mushrooms until slightly browned, approximately 5 minutes. Add baby spinach and continue cooking until wilted, a couple minutes.
In a small bowl, make sauce by combining coconut aminos, sesame oil, rice vinegar and remaining handful of scallions.
To assemble, put cauliflower millet mixture in a bowl. Top with cooked lentils and the oyster mushroom spinach mixture. Drizzle sauce on top, to taste.
Source: Tracy Bechtel Wellness