Simmer millet in a little bit of vegetable soup with the chopped onions and carrots in about ten minutes.
At the end, melt a little butter.
Put the cooled millet in a buttered ring mold.
Divide the cauliflower into roses and spread them evenly in the center of the millet. Make sure that the millet mixture does not completely fill the mold to the edge.
Push away from the edge with a spoon, leaving a 2 cm wide free ring. Now mix egg with whipped cream, add spices. Sprinkle the cauliflower thickly with the cheese and then pour the egg-whipped cream mixture over it, starting from the center, until the free edge is also filled with the mixture.
Bake at 200 C for half an hour.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!