Maybe you knew that Cauliflower was versatile, but not THIS versatile!
I developed this recipe originally for my Soul Food Soulstice dinner at my friends’ farm in Kennett Square, PA a few years ago. I developed it because I had been gifted with wild Juneberries and there was still plenty of Cauliflower available at the markets. The Juneberries gave the mousse this gorgeous purple color! But this would work with any berries, and I certainly recommend choosing something local and in-season. The under-ripe berries available at the grocery store (we won’t talk about how many of them are grown right now) don’t hold a candle to the soft and juicy ones that you can smell from several feet away as they bleed their delectable sugars into those green soft cardboard containers.
Even though this is a berry recipe, the basic mousse could likely be adapted to many other types of fruit. I’m imagining plums, peaches, mangoes … use what’s local to you.
One final thought … this would also be PRETTY delicious as the filling in a pie! :-D
Mousse
1.5 lb Cauliflower (any color)
1 C Coconut Chia Pudding (1 Pt Seeds:3 Pts Coconut Milk)
¼ C + 2TB Coconut Sugar
3TBSP Coconut Cream
1 tsp Vanilla
1 C Fresh Fruit Coulis
Juice & Zest of a Lemon
Berry Coulis
½ lb Fresh Berries
½ C Maple Syrup
½ C Water
1.5 tsp Ceylon Cinnamon
½ tsp Cardamom
Place Fruit and Maple Syrup in a small sauce pan and simmer until fruit is soft. Add Cinnamon and Cardamom and stir until incorporated. When cooled, place in a blender with Water and blend until consistency of a jam or jelly.
Steam Cauliflower for about 20 min or until soft. Be sure to add water to the bottom of the pan, if necessary, in order to ensure that debris does not burn. Place in food processer and process until creamy. Add Chia Pudding and Coconut Sugar and process until smooth and creamy. Place in a bowl and fold in Fruit Coulis, Lemon Juice, and Lemon Zest until incorporated well.
Refrigerate for at least an hour. Serve ½ C servings and top with favorite cream (Lemon Cardamom Macadamia or Cashew Cream is recommended).
Did you try this recipe? Did you experiment? Let me know what you did and how it went in the comments below!
Thank you so much for reading! If there’s anything you would do differently in this recipe or if it could have been explained more clearly, please let me know in the comments below!