Roasted cauliflower mousse Tarts

• Finely chop the cauliflower, then sauté it in sunflower oil until golden brown
• Add the full cream and vegetable stock, and cook the cauliflower until tender
• Soak the gelatine sheets in cold water
• Finely blend the cauliflower mixture with a hand blender, dissolve the gelatine in it and season to taste
• Fill the mixture into small silicone sphere moulds and chill
• Pipe the cream cheese into the Tartelettes

• Grate the cauliflower over the mousse using a grater

Serving suggestion

• Chervil
• Herb powder