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   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    Jalapeno   
         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 jalapeno.   
      
     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, jalapeno, 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   
      
     Recipe FROM:    
      
   MMMMM   
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