Cauliflower Mousse
Elevate your culinary repertoire with this luxurious and velvety cauliflower mousse, a sophisticated appetizer that’s as stunning as it is delicious. Made with tender cauliflower florets blended to silky perfection, this savory mousse is lightened with whipped cream for an airy texture and subtly flavored with nutmeg, white pepper, and a hint of butter. The addition of gelatin ensures a beautifully set dish that holds its shape, making it perfect for elegant dinner parties or gourmet offerings. Each creamy spoonful delivers a delicate balance of flavors, complemented by a sprinkle of fresh chives for a burst of color and freshness. Serve this elegant creation chilled in individual ramekins for an impressive starter or as a unique side dish that will leave your guests delighted. Perfect for low-carb enthusiasts or those seeking an innovative way to enjoy cauliflower, this cauliflower mousse is a true showstopper.
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Recipe Information
Ingredients
- 400 grams Cauliflower florets
- 100 milliliters Heavy cream
- 20 grams Butter
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 pinch Nutmeg
- 1 tablespoon Chives (for garnish, optional)
Instructions
Prepare the cauliflower by cutting it into small florets and rinsing it under cold water.
In a medium saucepan, bring salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until tender when pierced with a fork.
Drain the cooked cauliflower and transfer it to a blender or food processor. Add the butter, salt, white pepper, and nutmeg. Blend until smooth and creamy.
In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes.
Heat the bloomed gelatin gently in the microwave (10-15 seconds) or over low heat on the stove, stirring until fully dissolved. Do not let it boil.
Add the dissolved gelatin to the cauliflower puree and blend again to combine thoroughly.
In a chilled mixing bowl, whip the heavy cream until it forms soft peaks.
Gently fold the whipped cream into the cauliflower mixture, taking care not to deflate the whipped cream too much.
Spoon the cauliflower mousse into individual serving dishes or ramekins. Smooth the tops with a spatula and refrigerate for at least 2 hours to set.
Before serving, garnish with chopped chives if desired. Serve chilled as an appetizer or alongside a main dish.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.7 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
