Cauliflower and Caviar? YES!

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Make Cauliflower and Caviar? YES!

This elegant appetizer with creamy cauliflower mousse is further elevated with caviar! Luxurious, creamy, silky and  mouthy....You will never look at cauliflower the same way again!  This dish can certainly be served as an appetizer, but as an additional course to the main presentation....perfection!

Cauliflower Mousse with Caviar

Serves 6

Total time: 30 minutes plus chill time

Ingredients

1 cup firmly packed raw cauliflower flowerettes

1/2 medium Yukon Gold potato, peeled and cut chunks

Sea salt & finely ground pepper, to taste

1/2 cup heavy cream

Caviar 

Finely chopped chives as a garnishment

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.

Plating/Presentation

When ready to serve, use attractive individual stemmed bowls. Fill with the Cauliflower/potato mixture and top each dish with a chilled portion of caviar. Dot the top with the chopped chives Serve immediately.

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