Cauliflower Stuffed with Saffron and Scallop Mousse

Cauliflower Stuffed with Saffron and Scallop Mousse
12 Ingredients
  • 24 ounces cream
  • 1 head cauliflower, cut into florets
  • 1 pound bay scallops
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1 tablespoon saffron steeped in 2 ounces white wine
  • Salt and pepper
  • Olive oil
  • 1 leek washed, thinly sliced
  • 4 baby fennel, cleaned, thinly sliced
  • 4 cups baby greens
Nutrition
812
41% daily value
4 servings
                                       
                                            low-​carb
     

Fat

111% 72

Saturated

204% 41

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 4

Carbs

8% 23

Carbs (net)

- 18

Fiber

19% 5

Sugars

- 10

Sugars, added

- 0

Protein

45% 22

Cholesterol

100% 300

Sodium

51% 1233

Calcium

20% 203

Magnesium

18% 77

Potassium

22% 1043

Iron

14% 3

Zinc

19% 2

Phosphorus

86% 601

Vitamin A

98% 884

Vitamin C

84% 76

Thiamin (B1)

13% 0

Riboflavin (B2)

30% 0

Niacin (B3)

12% 2

Vitamin B6

38% 0

Folate equivalent (total)

36% 143

Folate (food)

- 143

Folic acid

- 0

Vitamin B12

83% 2

Vitamin D

373% 56

Vitamin E

23% 4

Vitamin K

89% 107

Sugar alcohols

- 0

Water

- 408
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