Cauliflower mousse with apple compote, pickles and parsnip crisps

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Ruth Hansom
From Saturday Kitchen

Ingredients

For the apple compote

  • 2 green apples, peeled and julienned
  • 1½ tbsp cider vinegar
  • 1½ tsp caster sugar
  • ½ tsp fresh grated horseradish
  • salt

For the pickles

  • 50g/1¾oz caster sugar
  • 50ml/2fl oz cider vinegar
  • 1 garlic clove, thinly sliced
  • 1 thyme sprig
  • 80g/2¾oz wild mushrooms, cut into 2cm/¾in pieces
  • ¼ parsnip, peeled, cut into 2mm thick slices and then trimmed into 1.5cm/¾in discs

For the parsnip crisps

  • 100ml/3½fl oz vegetable oil
  • 1 parsnip, peeled and very finely sliced with a mandolin
  • ¼ tsp salt, or to taste

For the cauliflower mousse

  • 1½ tbsp rapeseed oil
  • 1½ cauliflower heads, broken into florets and finely chopped
  • 20g/¾oz butter
  • 300ml/10fl oz almond milk
  • salt

To serve

  • 6 red chicory leaves
  • 4 white chicory leaves
  • 2 tsp smoked rapeseed oil
  • 1 tbsp butter
  • 8 romanesco florets
  • 1 apple, cut into 10 batons
  • 2 tsp nutritional yeast flakes, lightly toasted
  • tarragon leaves and chervil sprigs, deep-fried