Cauliflower mash
The cauliflower is already seasoned enough by the salt used to boil it, so no additional seasonings are needed.
Be careful not to blend for too long after adding the heavy cream, as this will cause stiff peaks and prevent you from achieving a smooth mousse-like consistency.
Be careful not to blend for too long after adding the heavy cream, as this will cause stiff peaks and prevent you from achieving a smooth mousse-like consistency.
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
Ingredientsfor 4 people
-
- cauliflower
- 500g
-
- salt
- Appropriate amount
-
- Fresh cream
- 60cc
-
- canned corned beef
- 1 can
-
- Cauliflower leaves (for garnish) *Boiled, drained, and finely shredded
- Appropriate amount
[PR]
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