ADAPTED from my mom
SERVES a hungry family of 4 for 1 dinner and leftovers
INGREDIENTS: 1 head of cauliflower, 5 dried shitake mushrooms, 1 cup of hot water, 1-2 cloves of garlic, 1 tsp of corn starch, 1 tbsp of vegetable oil
DIRECTIONS: First soak the shitake mushrooms in hot water for an hour. This is something you can do before you leave for work. Meanwhile, chop the cauliflower into small florets and mince garlic. Roughly chop the rehydrated mushrooms, reserve the water, and stir fry with garlic with vegetable oil until lightly browned. Add the cauliflower and season with salt and a teaspoon of soy sauce. Stir fry for a minute.
Add half a cup of the shitake water and cover with the lid. Let it steam for 1-2 minutes. Taste before adjusting seasoning if necessary. Mix the remaining water with a teaspoon of corn starch and pour it into the cauliflower mix. This will thicken the liquid into a sauce. Cook for another minute or two until cooked through but still crisp.
NOTES: All times and measurements are eyeballed by yours truly. My mom does not measure, scoffs at measuring, and believes in experience. If the cauliflower comes out mushy, the fault lies somewhere between you and me, not her.
Is gluten-free if you use gluten-free soy sauce.