Place the cauliflower florets, millet, salt and garlic in a medium sized saucepan and cover with the vegetable stock.
Bring to the boil, reduce heat and simmer, covered, for 30-40 minutes until the liquid has been absorbed. Occasionally check to make sure more liquid is not needed.
Leave to stand, uncovered, for ten minutes to allow the remaining moisture to evaporate off. The mixture will have the look and consistency of mashed potatoes. Stir in the parsley and set aside.
For the Grain & Pulse Layer
Prepare the Clearspring Quick Cook Organic Grains & Pulses according to the packet directions. Drain and set aside.
Heat sunflower oil in a sauté pan over a medium-high heat.
Gently sauté onion until it begins to soften, about five minutes. Add the garlic and celery and sauté a few minutes more.
Add tomatoes and continue to sauté until the tomato softens.
Preheat oven to 190 C.
Stir in the Clearspring Quick Cook Grains & Pulses and the Tamari Soya Sauce. Cook until the mixture thickens and the soya sauce is evenly distributed, about 2-3 minutes.
Stir in the torn basil leaves and spoon the mixture into the base of a casserole dish.
For the Vegetables
Heat sunflower oil in a sauté pan over a medium-high heat. Gently sauté the carrots until they begin to soften (about five minutes), but they still retain some of their crunch. You don't want mushy carrots.
Add the rainbow chard and cook until just wilted. The chard should still be vibrant and green.
Arrange vegetables on top of the grain & pulse layer of your casserole.
Top your vegetable layer with the cauliflower millet mash.
Using the tines of a fork draw a decorative pattern on the top, if you wish.
Sprinkle with paprika, if desired, and bake for 35-40 minutes in the centre of the oven.
Sprinkle with fresh parsley before serving with a leafy green salad.