2 cups hulled millet

1 small cauliflower or ½ a large one

4 cloves garlic, chopped

parsley, chopped

olives, pitted and chopped

fresh chilli, chopped

olive oil, salt

1.

Bring 2 litres water to the boil. Salt to taste. Add millet and simmer until ready (no longer crunchy).

2.

Drain, saving the stock, and set millet aside.

3.

Cut the cauliflower into bite-sized pieces and steam until tender. Set aside.

4.

In a large pot or saucepan, fry garlic in olive oil. Add cauliflower and sautee (continue to cook over a high flame, "tossing" the ingredients continuously). Salt to taste.

5.

Add olives, parsley, fresh chilli and stir over heat until all ingredients thoroughly mixed.

6.

Add millet and combine by stirring while gradually adding enough stock to give moist consistency without becoming soggy.

7.

Serve and enjoy.