Boil the millet, the cauliflower and the potatoes in three times their volume of salted water for 20 minutes. Mash everything until it is a puree. Add the soy milk or oat milk and season to taste with nutmeg. Pour the puree into a greased casserole and sprinkle with breadcrumbs. Grill in the oven until ready. Serve with sliced fried seitan Gourmet.