Cauliflower Mousse Food

CAULIFLOWER MOUSSE

Cauliflower Mousse image

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

Ingredients

1 head cauliflower
4 cups skim milk
salt and pepper
1 dash nutmeg

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

CAULIFLOWER STUFFED WITH SAFFRON AND SCALLOP MOUSSE

Cauliflower Stuffed with Saffron and Scallop Mousse image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

24 ounces cream
1 head cauliflower, cut into florets
1 pound bay scallops
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1 tablespoon saffron steeped in 2 ounces white wine
Salt and pepper
Olive oil
1 leek washed, thinly sliced
4 baby fennel, cleaned, thinly sliced
4 cups baby greens

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.

CAULIFLOWER MOUSSE

Cauliflower Mousse image

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

Ingredients

5 cups coarsely chopped cauliflower (1/2 medium head)
2 1/2 teaspoons salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk
1/4 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
Special Equipment
a 1-qt soufflé dish

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.

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