4–5 florets
2 dl
little
1 tsp
few
1 tbsp
1 tsp
3 tbsp
1 tbsp
optional
Black Sea Salt Flakes
- First we boil the cauliflower. The fastest is to use a pressure cooker. Cut them in pieces, add water, sesame oil and salt. Close lid and cook for about 10 min. They should become soft and tender, so we can mash them into a mousse.
- Meanwhile prepare the crêpes batter. Whisk together turmeric powder, flour and oil. Add as much water, as it forms a thin crêpes like batter.
- Now, open lid mash the cauliflower florets and stir in the tahina, saffron and salt to taste. If it’s to thin let simmer on the plate to turn it into a mousse like structure. Once you're satisfied with the consistency and flavor of the cauliflower mousse, start with the crêpes.
- Bake out the crêpes in your largest non sticky pan. While one is baking, spread the mousse evenly on already finished one. Count for 6-7 crêpes. Mentally divide the mousse into six portions.
- Lay the next crêpes on top, spread mousse again on top of it. Proceed until all crêpes batter is used.
- If there is some mousse left, spread it on top and around the milles crêpes cake.
- With a threadlike precise object any form can be cut out. Here I used a round form to cut out moons. The leftovers became stars on my messy universe plate :)
It also looks great as geometric cubes etc.
- Garnish with some black cumin oil, black salt, or roasted sesame seeds.
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