Cauliflower Mousse

Name: Cauliflower Mousse
Yield: Serves 6
Cuisine: Australia
Ingredients: salt and freshly ground black pepper; pinch cayenne pepper; salt and freshly ground black pepper; 2 tablespoons grated Parmesan cheese; 155 mL (5 fl oz) heavy whipping (double) cream; 60 g (2 oz) butter; 100 g (3½ oz) potato, peeled and cut into 2 cm (¾ in.) cubes; 500 g (1 lb) cauliflower, florets only

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The same method of cooking can be used for other vegetables, particularly peas and carrots, although it is advisable to put those through a food mill after the initial cooking to avoid the texture of the pea skins and possible lumps of carrot.

Ingredients

500 g (1 lb) cauliflower, florets only
100 g (3½

Australian
Oceania
Australia
Side dish
Gluten-free
Vegetarian

Method

Cook the cauliflower in boiling salted water with the potato for 12 minutes, or until tender. Drain the water from the vegetables and toss them over the heat source to evaporate any excess water.

Put the vegetables in a blender. Add the rest of the ingredients and purée. Return to the saucepan, heat through and serve immediately.