When flipping through a hundred-year-old cookbook I was intrigued by a recipe for Cauliflower Mousselaine, and decided to give it a try.
The cauliflower was embedded in a creamy, sunny, lemony sauce with a hint of nutmeg. I was surprised that the lemon in sauce predominated over the cauliflower, but it was delightful. This recipe has gourmet feel to it, and is an unusual flavor combination, but I’d make it again.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
1 head cauliflower, separated into florets (about 3 cups florets)
2 egg yolks, slightly beaten
1/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon nutmeg
juice of 1/2 lemon
2 tablespoons butter
Put cauliflower florets in a saucepan, and cover with water. Put on stove, and bring to a boil using high heat, then reduce heat and simmer for 4-6 minutes. Remove from heat and drain. Put in serving bowl.
In the meantime, make the sauce by putting the egg yolks, heavy cream, salt, nutmeg, and lemon juice in a saucepan; stir until thoroughly combined and smooth. Cook, using medium heat, while stirring constantly, until the sauce thickens. Add the butter – a few small pieces at a time – while continuing to stir. When the butter is melted, pour the sauce over the cauliflower.
6 thoughts on “Cauliflower Mousselaine”
It does sound really good!
The sauce sounds delicious. Grandson David loves lemon, so we must try it.
I think that you and David will like it.
I love cauliflower and this sounds like a nice variation! I’m going to have to save it and give it a whirl next time I get some cauliflower!!
It’s a definite variation from the usual cauliflower dishes, but quite nice. I think that you’ll enjoy it.