Cauliflower rubbing
The saltiness of the cauliflower when boiled is enough to give it a good flavor, so no seasonings are added.
Be careful not to add the fresh cream and apply a blender for a long time, as corners will slender and will not turn into a smooth mousse-like shape.
Be careful not to add the fresh cream and apply a blender for a long time, as corners will slender and will not turn into a smooth mousse-like shape.
How to make it
1
Boil the cauliflower in 2% salt water for about 30 minutes, then pour into a colander and let it cool. (So soft enough to loosen up when touched with your hands.)
2
Pour the cooled cauliflower in a blender until smooth.
3
Once [2] is smooth, add the fresh cream and place it in a blender for a few seconds. (Or mix it together.)
4
Once it becomes a fluffy mousse, it is ready to be served in a bowl of about 4 or 5 spoons, and topped with shredded corned beef and cauliflower leaves.
Ingredients for 4 people
-
- cauliflower
- 500g
-
- salt
- Appropriate amount
-
- Fresh cream
- 60cc
-
- Corned beef can
- 1 can
-
- Cauliflower leaves *For finishing (boiled, drained, shredded)
- Appropriate amount
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