Boil the millet, the cauliflower and the potatoes in three times their volume of salted water during 20 minutes. Make a puree. Add the soy or oat milk and season with nutmeg to your own taste. Put the puree in a greased gratin dish and sprinkle it with dried breadcrumbs. Put it in the oven until a golden crust is obtained. Serve with sliced of deep-fried Seitan Gourmet slices.