Put 8 cloves of garlic in a small baking dish, add a splash of olive oil and cook in preheated 350 degree oven for about 15 minutes, until golden.
Heat the oil in a large pot (with a lid) over medium heat. Add the millet and stir constantly until it toasts and turns golden, about 3 minutes.
Add the chopped cauliflower and 3 cups of the stock. Bring to a boil, then lower heat to simmer, cover and cook stirring occasionally until the millet bursts, about 25-30 minutes. During this time if the mixture becomes too dry, add a little more stock or water.
Remove from heat and add roasted garlic and nutritional yeast. Use a stick blender or a food processor to puree. Add salt and pepper to taste.
Recipe by forkbelly.com at http://forkbelly.com/cauliflower-millet-mash/