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1
Set aside 2 cups cauliflower florets.
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2
Roughly chop remaining florets into 1/2-inch pieces; set aside.
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3
Bring crushed garlic, thyme, bay leaves, and 5 cups water to a boil in medium saucepan.
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4
Add 2 cups cauliflower florets, and simmer 5 minutes, or until tender.
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5
Remove florets from water with slotted spoon, and transfer to blender with 1/2 cup cooking water.
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6
Blend until very smooth.
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7
Set aside.
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8
(You should have 11/2 cups puree.)
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9
Let cooking water continue to simmer.
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10
Heat 2 tsp.
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11
oil in medium saucepan over medium-low heat.
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12
Add onion, and saute 5 to 7 minutes.
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13
Stir in minced garlic, and cook 1 minute more.
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14
Add millet, and stir until coated with onion mixture.
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15
Add 3/4 cup simmering cauliflower cooking liquid, and cook until liquid is mostly absorbed, stirring often.
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16
Repeat with remaining cooking liquid, 1/2 to 3/4 cup at a time, until millet is tender.
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17
Heat remaining 2 tsp.
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18
oil in large skillet over medium-high heat.
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19
Add chopped cauliflower pieces, and season with salt and pepper, if desired.
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20
Saute
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21
5 minutes, or until caramelized.
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22
Fold cauliflower puree into millet; season with salt and pepper, if desired.
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23
Stir in 3 Tbs.
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24
chives.
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25
Transfer millet to bowl; top with caramelized cauliflower, and sprinkle with remaining 1 Tbs.
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26
chives.
