Coconut and Cauliflower Soup with Roasted Shrimp and Mushrooms - The Local Palate

Ingredients

• 2 tablespoons olive oil
• 24 shiitake mushrooms, chopped
• 24 brussels sprouts, julienned and sautéed
• 24 cauliflower florets, roasted
• 16 jumbo U10 shrimp, peeled, deveined, and cut into thirds
• 4 teaspoons chopped cilantro
• 4 baby radishes, shaved ,Leaves from 1 bunch cilantro
• 4 cups shallots, julienned
• Sachet of thyme
• 1 head cauliflower, chopped, reserving ⅓ of florets
• 1 quart clam juice
• 1 quart coconut milk
• ½ cup olive oil
• 1 lime, juiced