Cauliflower Mousse with Caviar
Yield
serves 6 SERVINGS
RECIPE Ingredients
- 1 cup firmly packed raw cauliflower flowerets
- 1/2 medium Yukon Gold potato, peeled and cut chunks
- Sea salt & finely ground pepper, to taste
- ½ cup heavy cream
- Farm-Raised Ossetra Caviar Malossol
Recipe notes
Make this super simple creamy cauliflower mousse recipe, top with our briny French caviar and serve the elegant appetizer at dinner or even brunch.
RECIPE Preparation
- Bring a large pot of salted water to a boil over medium-high heat. Carefully add the cauliflower and potato. Cook until soft, about 25 minutes. Drain then puree in a high-speed blender until perfectly smooth. (Alternatively, pass the drained vegetables through a tamis or fine sieve several times until completely smooth.)
- Add the mixture to a heavy saucepan, stirring over medium heat for 2-3 minutes to dry out. Be careful not to burn mixture. Season to taste with salt and pepper. Place in a bowl and cover surface with plastic wrap. Chill thoroughly.
- Whip the heavy cream until firm. Gently fold whipped cream into the cold cauliflower mixture. Spoon into serving dishes. Cover with plastic wrap and chill until ready to serve.
- When ready to serve, top each dish with a chilled portion of caviar. Serve immediately.
