1 tb Oil -- (unrefined)

1 Cauliflower -- cut in small pi

1 1/2 c Millet

7 c Water

1/2 ts Sea salt

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 don't eat potatoes, this puree makes a wonderful substitute.