INGREDIENTS
4
Garlic cloves, large
1
heaping cup Shallots
1 cup
Millet
1 pinch
Red pepper flakes
1/4 tsp
Saffron threads
2
Sea salt
1/2 cup
Olive oil
1/2 cup
Vegetable oil
1 tbsp
Butter, unsalted
1/2 cup
Parmesan cheese
4 cups
Water
1
Small caulifower, cored and coarsely chopped (about 3 cups)