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
In a medium saucepan, combine the millet with the water and 1/4 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the millet is tender, about 25 minutes.
Meanwhile, heat the oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, coriander, turmeric, cayenne and 1/2 teaspoon of salt and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and 2 cups of the chicken stock and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup until the cauliflower is very tender, about 15 minutes.
Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Stir in the remaining 4 cups of chicken stock, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve.