Cauliflower mousse with Nordsea shrimps.

Make this super simple creamy cauliflower mousse recipe, top with some watercress oil and Nordsea shrimps and serve this elegant appetizer at dinner or even brunch.

Ingredients (6P):

  • 4 gelatine sheets
  • 2,5 dl heavy cream
  • handfull watercress
  • 1 small clove of garlic
  • 150 g Nordsea shrimps
  • 1 dl of rapeseed oil
  • 300 g of cauliflower florets


  • Soak the gelatine sheets  in cold water.
  • Boil the cauliflower florets for 10 minutes in salted water. Drain, add the gelatine leaves, season with salt and pepper and turn into a fine puree using your immersion blender. Pass through a tamis or fine sieve. Allow to cool.
  • Whip the heavy cream until firm. Gently fold whipped cream into the cold cauliflower mixture. Spoon into serving glasses and place in the fridge.
  • Puree the  rapeseed oil with the watercres, the clove of garlic, and season to taste with salt and pepper.
  • Pour some of this oil in each glass, divide the shrimps over the glasses and finish with some watercress leaves.

cauliflower mousse with Nordsea shrimps