Rinse the millet well: I like to use a reusable coffee filter.

Combine the Millet, Cauliflower, Broth, and seasonings, boil for 20 minutes or so, until most of the liquid is absorbed.

Add Coconut Milk, and butter if you like. Use a stick blender, and mash the cauliflower and millet together.

Wash and chop your desired vegetables - I used Carrots, Leeks, Zucchini, and Yellow Squash this time. I also like green beans or snap peas, asparagus, etc, depending on what's available.

Heat a small amount of oil in a skillet over medium-high or high heat for a few seconds, then add the carrots and leeks, stirring frequently. after 2-3 minutes, add the remaining vegetables, and continue to stir until tender-crisp. They don't have to be completely done since they will go in the oven shortly.

*NOTE, I did add a few cloves of fresh garlic with the carrots, Oh that smells good!

Either make sure your leftover meat of choice is thawed, shredded etc, or else cook fresh meat now.

I like to use leftover Rotisserie chicken, or if I boiled a bunch of chicken for another meal, that works perfectly.

Sometimes I use ground beef or turkey, or a Turkey Italian sausage for a different flavor.

Also, Grate any cheese you are planning to use. I am using a Perricone Romano Sheep Cheese.

Now it's time to layer everything into the pan.

Decide if you're making one big pan or 2-3 smaller pans. Smaller pans can be used for either freezing some for future use or separating ingredients for particular people.

An optional sprinkle of garlic or Italian seasoning can go on last.

Since everything is precooked, baking is mostly melting the cheese and browning the top. (or reheating if you put it in the fridge overnight)

350 for 20-25 minutes works well, though adjustments may need to be made for altitude, etc.