Cauliflower Congee

Recipe Video

Cooking Time: 15 minutes
Recipe Difficulty: Very Easy
Servings Amount: 4

Recipe Lead: Healthy, paleo, vegan Korean comfort food at its best!

Ingredients

• 1 cup dried mushrooms
• 2 cups water
• 2 cups cauliflower
• 1/2 shallot
• 1 clove garlic
• 1 tsp oil
• 2 tbsp quinoa flour
• 1 tsp sherry vinegar
• 1/2 jalapeno
• 1 spring onion
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tbsp black beans
• 1 tsp toasted sesame seeds
• 1/3 cup shiitake mushrooms
• 1 tbsp sesame oil

1.  Submerge 1 cup of dried mushrooms in 2 cups of cold filtered water.
2. Chop up cauliflower and place in food processor.  Using the “chop” button, pulse food processor until cauliflower looks like little “rice” or quinoa kernels
3. Mince shallot, garlic.  Chop shitake mushrooms, spring onion, and seeded jalapeño.
4. Add mushroom/water and sherry to small saucepan.  Bring to boil.
5. In a separate, saute shallots and deglaze with a splash of sherry vinegar.  Add garlic, cauliflower.
6. Pour mushroom dashi through sieve into cauliflower and bring to boil. Stir in quinoa flour until congee thickens.
7. In a saute pan, saute mushrooms until caramelized
8. Add beans, jalapeño, and soy sauce.  Stir well.
9. Serve in large bowl, and garnish with sesame seeds, spring onion, and drizzle of sesame oil.