Cauliflower Mousse Recipes

CAULIFLOWER MOUSSE

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.

SCALLOP MOUSSE

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

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.