Savory Cauliflower Tempeh Hash

1. Rehydrate Porcini Mushrooms

Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Cover the bowl with a small plate and let the mushrooms soak for about 20 minutes until they are rehydrated and full of deep, earthy flavor. Once soaked, strain the mushrooms through a fine-mesh sieve, reserving 1 cup of the soaking liquid, and chop the mushrooms finely.

2. Pulse Cauliflower

While the mushrooms are soaking, pulse the chopped cauliflower in a food processor using 5 to 10 one-second pulses until it reaches a rice-like texture. You want the pieces to resemble small grains, which will help them cook evenly and blend well with the other ingredients.

3. Cook Cremini Mushrooms

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the cremini mushrooms in a single layer, sprinkle with a pinch of kosher salt, and cook undisturbed for about 5 minutes. This caramelizes the mushrooms, giving them a rich, deep flavor. Flip the mushrooms and cook for an additional 3 minutes until they have browned edges. Transfer the mushrooms to a plate lined with paper towels to drain.

4. Cook Tempeh and Vegetables

In the same skillet, add the remaining 3 tablespoons of olive oil. Add the crumbled tempeh and cook for 1 to 3 minutes until it starts to brown. Next, add the finely diced onion, green bell pepper, celery, cayenne pepper, and ½ teaspoon of kosher salt. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 2 minutes, just until fragrant. Stir in the tamari, allowing it to meld with the other ingredients.

5. Combine and Cook

Add the chopped porcini mushrooms and the reserved 1 cup of soaking liquid to the skillet, bringing the mixture to a simmer. Then, add the pulsed cauliflower and cook for 3 to 5 minutes until the cauliflower is tender but still has a slight bite.

6. Mix and Season

Combine the cooked cauliflower, tempeh mixture, and the caramelized cremini mushrooms in a large bowl. Season with additional kosher salt and freshly ground black pepper to taste. Mix well to ensure all the flavors and textures are evenly distributed.

7. Garnish and Serve

To serve, garnish the hash with thinly sliced scallions and chopped fresh flat-leaf parsley. This adds a fresh, vibrant finish to the dish. Enjoy your savory cauliflower tempeh hash while it's warm.