Cauliflower mousse is a creamy and flavorful dish that is perfect for appetizers, side dishes, or even as a main course. It is a versatile dish that can be easily customized with various herbs, spices, and vegetables to suit your taste. This article will provide you with the best recipe for cooking cauliflower mousse, showcasing its light and airy texture, delicate cauliflower flavor, and the perfect balance of spices. Whether you are a seasoned cook or a beginner, this article will guide you through the steps of making this delectable dish with ease.
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CAULIFLOWER MOUSSE
This is a low-calorie recipe that I found on the WebMd site. I have yet to try it but I want to because I love cauliflower and it seems so easy and healthy. I'm sure you could add whatever spices and seasonings you like. I'm not sure what is meant by the ambiguous 2nd step. If anyone has an idea, please enlighten me!
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut cauliflower into small florets.
- Cook them in the skim milk with salt and nutmeg for 30 minutes.
- Strain cauliflower and blend it with a little more skim milk until the mousse becomes smooth and creamy.
Nutrition Facts : Calories 136.9, Fat 0.8, SaturatedFat 0.5, Cholesterol 4.9, Sodium 188.3, Carbohydrate 21.3, Fiber 3.6, Sugar 3.5, Protein 12.6
SCALLOP MOUSSE
Provided by Alton Brown
Categories appetizer
Time 30m
Yield 35 to 40 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
- Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.
CAULIFLOWER MOUSSE
Categories Food Processor Dairy Egg Vegetable Side Bake Vegetarian Cauliflower Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter soufflé dish, then line bottom with a round of parchment or wax paper and butter paper. Chill dish until ready to fill.
- Cook cauliflower with 2 teaspoons salt in a 3- to 4-quart pot of boiling water, uncovered, until tender, 15 to 18 minutes. Drain cauliflower well in a colander, then puré in a food processor until smooth.
- Melt butter in a 1-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, 2 minutes. Add milk in a stream, whisking, then add white pepper, nutmeg, and remaining 1/2 teaspoon salt, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly, 2 minutes. Remove from heat and cool béchamel, 5 minutes.
- Whisk cauliflower puré into béchamel, then add beaten eggs, whisking until combined well. Transfer mixture to soufflé dish and put dish in a 13- by 9-inch roasting pan, then add enough boiling-hot water to pan to reach halfway up side of soufflé dish. Bake until center of mousse is firm to the touch and mousse begins to pull away from side of dish, 35 to 40 minutes.
- Remove mousse from oven and water bath. Position oven rack so that top of mousse will be 4 to 6 inches from broiler, then preheat broiler.
- Run a knife around edge of soufflé dish, then place an ovenproof platter on top of soufflé dish and invert mousse onto platter. Sprinkle cheese evenly over top of mousse and broil until cheese is melted and golden brown, about 2 minutes.
CAULIFLOWER STUFFED WITH SAFFRON AND SCALLOP MOUSSE
Steps:
- Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and the cream. Chill the cream.
- Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated. Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly. Season with salt and pepper.
- Set up a bamboo stovetop steamer and heat over simmering water.
- Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8 to 10 minutes, cool and invert onto a plate.
- In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly. Season with salt and pepper. Place on plate next to cauliflower. Garnish with baby greens.
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and has tightly packed florets. Avoid heads that have any signs of bruising or discoloration.
- Trim the cauliflower correctly: To ensure even cooking, trim the cauliflower into florets of approximately the same size.
- Steam the cauliflower: Steaming is the best way to cook cauliflower for mousse, as it helps preserve its delicate flavor and texture. To steam the cauliflower, place it in a steamer basket over a pot of boiling water. Cover the pot and steam the cauliflower for 8-10 minutes, or until it is tender but still slightly firm.
- Use a food processor to puree the cauliflower: A food processor is the easiest way to puree the cauliflower until it is smooth and creamy. Be sure to pulse the cauliflower in short bursts to avoid over-processing.
- Season the mousse to taste: Once the cauliflower mousse is pureed, season it to taste with salt, pepper, and other desired seasonings. You can also add grated cheese, herbs, or spices to taste.
- Chill the mousse before serving: Chilling the mousse for at least 30 minutes before serving allows the flavors to meld and the texture to firm up.
Conclusion:
Cauliflower mousse is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover cauliflower and is also a healthy and nutritious option. With its creamy texture and delicate flavor, cauliflower mousse is sure to be a hit with everyone who tries it.
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