Cauliflower Mousse with Caviar, elegantly served in a coupe glass with black sturgeon caviar, Parmesan tuile, pickled shallots, chive oil, and gold flakes on a fine dining plate.

Delicate, airy, and deeply luxurious, Cauliflower Mousse with Caviar is the epitome of fine dining elegance. This silky-smooth cauliflower mousse, infused with crème fraîche and white truffle oil, delivers a light yet indulgent base for the rich, briny burst of black sturgeon caviar. Served in an elegant coupe glass, the dish is beautifully garnished with chive oil, pickled shallots, gold flakes, and a crisp Parmesan tuile, creating a visually stunning and well-balanced flavor experience.

This refined appetizer is perfect for a gourmet dinner party, an elevated holiday menu, or any special occasion where presentation and flavor come together seamlessly. Let’s break down the ingredients and step-by-step plating techniques to master this restaurant-worthy dish.


Ingredients You’ll Need

To achieve the perfect balance of texture, flavor, and aesthetics, use these premium ingredients:

For the Cauliflower Mousse:

  • 1 small head of cauliflower, cut into florets
  • 1/2 cup heavy cream
  • 1/4 cup crème fraîche
  • 1 tsp white truffle oil
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper

For the Garnishes:

  • 1 oz black sturgeon caviar
  • 1 Parmesan tuile (thin, crispy Parmesan disc)
  • 1 tbsp chive oil
  • 2–3 pickled shallot petals
  • Micro chervil leaves
  • Edible gold flakes, for elegance

For the Chive Oil:

  • 1/2 cup fresh chives
  • 1/3 cup olive oil
  • Pinch of sea salt


Step 1: Prepare the Cauliflower Mousse

A perfectly light and airy mousse is the foundation of this dish.

Ingredients Used in This Step:

Cauliflower, heavy cream, crème fraîche, white truffle oil, sea salt, white pepper.

Method:

  1. Steam the Cauliflower: In a saucepan, steam cauliflower florets until completely tender, about 10–12 minutes.
  2. Blend Until Smooth: Transfer the steamed cauliflower to a high-speed blender and add heavy cream, crème fraîche, truffle oil, salt, and white pepper. Blend until completely smooth.
  3. Strain for Perfection: Pass the mousse through a fine mesh sieve to achieve a silky texture.
  4. Chill Before Serving: Transfer to a piping bag or airtight container and refrigerate for at least 1 hour.

💡 Pro Tip: The truffle oil enhances the depth of the mousse, but a little goes a long way—start with a small amount and adjust to taste.


Step 2: Make the Chive Oil

A vibrant green chive oil adds both color and fresh herbal notes to the dish.

Ingredients Used in This Step:

Fresh chives, olive oil, sea salt.

Method:

  1. Blanch the Chives: Quickly blanch chives in boiling water for 10 seconds, then transfer them to an ice bath to preserve their color.
  2. Blend to Perfection: In a blender, combine chives, olive oil, and salt and blend until smooth.
  3. Strain for Finesse: Pass the mixture through a fine mesh strainer or cheesecloth to remove any solids, leaving a clear, vibrant green oil.

💡 Pro Tip: Store in a squeeze bottle for precise, elegant plating.


Step 3: Make the Parmesan Tuile

The crispy, lacy texture of a Parmesan tuile adds a delightful contrast to the soft mousse.

Ingredients Used in This Step:

Grated Parmesan cheese.

Method:

  1. Preheat the Oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Form the Tuile: Place small mounds of grated Parmesan onto the sheet and spread into thin circles.
  3. Bake Until Golden: Bake for 4–5 minutes, until crispy and lightly golden. Remove and allow to cool.

💡 Pro Tip: To create a curved tuile, drape it over a rolling pin while it’s still warm.


Step 4: Assemble & Plate the Dish

Plating is where this dish truly becomes an art form.

Ingredients Used in This Step:

Cauliflower mousse, caviar, Parmesan tuile, chive oil, pickled shallots, micro chervil, gold flakes.

Method:

  1. Pipe the Mousse: Spoon or pipe a smooth mound of cauliflower mousse into a chilled coupe glass.
  2. Top with Caviar: Gently place a spoonful of black sturgeon caviar at the center.
  3. Drizzle with Chive Oil: Use a squeeze bottle to create delicate droplets of chive oil around the mousse.
  4. Add the Parmesan Tuile: Position the crispy Parmesan tuile at an angle to create height.
  5. Finish with Elegance:
    • Nestle pickled shallot petals around the mousse.
    • Garnish with micro chervil leaves for freshness.
    • Lightly sprinkle edible gold flakes for an opulent touch.

💡 Pro Tip: Use precision tweezers for plating the micro herbs and gold flakes to achieve a Michelin-star presentation.


Why You’ll Love This Dish

✨ Silky & Luxurious – The creamy mousse, briny caviar, and crisp tuile create perfect harmony.
✨ Gourmet Presentation – The plating makes this dish worthy of a fine dining menu.
✨ Balanced Flavors – Nutty, salty, herbaceous, and umami-rich in every bite.


Pairing Suggestions

🍾 Champagne Brut or Blanc de Blancs – The bright acidity enhances the richness of the mousse.
🍷 Chablis or Sauvignon Blanc – Complements the earthy truffle notes and delicate caviar.
🍸 Dry Martini with Lemon Twist – A minimalist pairing for a sophisticated dining experience.


Share Your Creation

We’d love to see your Cauliflower Mousse with Caviar! Share your beautifully plated dishes on Pinterest or social media using #BeyondEveryBite, and your creation could be featured in our next article.

This fine dining appetizer seamlessly combines luxurious textures, refined plating, and an unforgettable flavor profile. Bon appétit! 🎩✨