MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower Congee
 Categories: Korean, Porridge
      Yield: 4 Servings
 
      1 c  Dried mushrooms
      2 c  Water
      2 c  Cauliflower
    1/2    Shallot
      1 cl Garlic
      1 ts Oil
      2 tb Quinoa flour
      1 ts Sherry vinegar
    1/2    Jalapeño
      1    Spring onion
      1 ts Salt
      1 tb Soy sauce
      1 tb Black beans
      1 ts Toasted sesame seeds
    1/3 c  Shiitake mushrooms
      1 tb Sesame oil
 
  Cooking time: 15 minutes
  
  Submerge 1 cup of dried mushrooms in 2 cups of cold filtered water.
  
  Chop up cauliflower and place in food processor. Using the "chop"
  button, pulse food processor until cauliflower looks like little
  "rice" or quinoa kernels
  
  Mince shallot, garlic. Chop shitake mushrooms, spring onion, and
  seeded jalapeño.
  
  Add mushroom/water and sherry to small saucepan. Bring to boil.
  
  In a separate, saute shallots and deglaze with a splash of sherry
  vinegar. Add garlic, cauliflower.
  
  Pour mushroom dashi through sieve into cauliflower and bring to
  boil. Stir in quinoa flour until congee thickens.
  
  In a saute pan, saute mushrooms until caramelized
  
  Add beans, jalapeño, and soy sauce. Stir well.
  
  Serve in large bowl, and garnish with sesame seeds, spring onion, and
  drizzle of sesame oil.
  
  Recipe by Joanne Molinaro
 
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