Instructions: Heat a large saucepan. Add the oil and the cauliflower and saute until golden. Add the millet and saute until lightly browned. Add water and salt and bring to a boil. Reduce heat and simmer 1 hour.

Put the mixture through a food mill.

Serve with bechamel sauce or thick tamari sauce.

Serves 4

Note: For those who dont eat potatoes, this puree makes a wonderful substitute.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.