Curried Cauliflower Soup

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1/2 cup millet

1 cup water


1 tablespoon olive oil

1 medium onion, coarsely chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

One 2-pound head of cauliflower, cut into 1-inch florets

6 cups chicken stock or canned low-sodium broth

2 cups fresh peas or thawed frozen peas

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