Cauliflower mash
The salt from boiling the cauliflower provides enough flavor, so no seasonings are needed.
Be careful not to mix too long after adding the cream, as this will create stiff peaks and prevent the mixture from becoming a smooth mousse.
Be careful not to mix too long after adding the cream, as this will create stiff peaks and prevent the mixture from becoming a smooth mousse.
How to make it
1
Boil the cauliflower in 2% salt water for about 30 minutes, then drain and let cool (until it is soft enough to be torn apart by hand)
2
Blend the cooled cauliflower in a blender until smooth
3
When [2] becomes smooth, add the cream and blend for a few seconds (or mix together)
4
Once it becomes a fluffy mousse, pour 4 or 5 tablespoons into serving bowls and top with shredded corned beef and cauliflower leaves
Ingredients for 4 people
-
- cauliflower
- 500g
-
- salt
- Appropriate amount
-
- Fresh cream
- 60cc
-
- canned corned beef
- 1 can
-
- Cauliflower leaves (for garnishing) (boiled, drained, and thinly sliced)
- Appropriate amount
[PR]
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