Cauliflower Mousselaine

Cauliflowre Mousselaine

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:

Recipe for Cauliflower Mousselaine
Source: The Boston Cooking School Cook Book (1923)

Here’s the recipe updated for modern cooks:

Cauliflower Mousselaine

  • Servings: 3 - 5
  • Difficulty: moderate
  • Print

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

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