Cauliflower Stuffed With Saffron And Scallop Mousse Recipes

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
• Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
• Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
• Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
• Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
• Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste.

Steps:

• Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
• Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

Steps:

• Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity - the florets should still be holding together.
• Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
• To make a linseed 'egg' (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
• Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can - see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
• Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.

Steps:

• Preheat the oven to 350 degrees F.
• Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
• Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

Steps:

• In a nonreactive metal bowl combine yolks, sugar and lime juice. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. Add Tequila and beat until combined.
• In a separate bowl beat cream and zest until they form stiff peaks. Fold cream into yolk mixture. Pour mixture into freezable container. Cover, place in freezer and allow to freeze overnight.
• Scoop frozen mousse into decorative dishes and garnish with fresh raspberries.

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter soufflé dish, then line bottom with a round of parchment or wax paper and butter paper. Chill dish until ready to fill.
• Cook cauliflower with 2 teaspoons salt in a 3- to 4-quart pot of boiling water, uncovered, until tender, 15 to 18 minutes. Drain cauliflower well in a colander, then puré in a food processor until smooth.
• Melt butter in a 1-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, 2 minutes. Add milk in a stream, whisking, then add white pepper, nutmeg, and remaining 1/2 teaspoon salt, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly, 2 minutes. Remove from heat and cool béchamel, 5 minutes.
• Whisk cauliflower puré into béchamel, then add beaten eggs, whisking until combined well. Transfer mixture to soufflé dish and put dish in a 13- by 9-inch roasting pan, then add enough boiling-hot water to pan to reach halfway up side of soufflé dish. Bake until center of mousse is firm to the touch and mousse begins to pull away from side of dish, 35 to 40 minutes.
• Remove mousse from oven and water bath. Position oven rack so that top of mousse will be 4 to 6 inches from broiler, then preheat broiler.
• Run a knife around edge of soufflé dish, then place an ovenproof platter on top of soufflé dish and invert mousse onto platter. Sprinkle cheese evenly over top of mousse and broil until cheese is melted and golden brown, about 2 minutes.