Pistachio Mousse
Whole Roasted Cauliflower with Rosemary Gremolata and Pistachio Mousse
Ingredients
A note about gluten: When a gluten-free vegetable stock is used, this recipe is gluten free.
¾ cup
roasted and salted shelled pistachios
1 clove
garlic
2 tsp.
Kowalski's Freshly Squeezed Lemon Juice
½ cup
vegetable stock
4 tbsp.
Kowalski's Extra Virgin Olive Oil
½ cup plus 2 tbsp.
water, divided
Directions
- Combine all ingredients except water in a food processor; pulse until a paste forms.
- Remove lid and add approx. ¼ cup water; pulse until mixture becomes fairly loose and lighter in color.
- Add another ¼ cup water; pulse again. Add more water as needed until desired consistency is achieved and mixture has a light texture with only very small granules of nuts visible.
- Try it served with our recipe for Whole Roasted Cauliflower (as pictured).
