• With the soft and silky texture that an avocado has, it is perfect against the salty and toasted flavours of the bacon and cauliflower. Cook’s tip: This avocado mousse topped with cauliflower and bacon crumbs is best served as individual starters. Serve the mousse in pretty glasses with long spoons. You can also serve it in a big dish as a spread or dip for guests to help themselves to. 

    Avocado mousse topped with cauliflower and bacon crumbs

    Serves: 6
    Cooking Time: 40 minutes


    • Mousse

    • 3 avocados, peeled and stones removed
    • juice of 1 small lemon
    • 15ml (1 tbsp) creamed horseradish
    • 5ml (1 tsp) wholegrain mustard
    • 125ml (½ cup) sour cream
    • salt and freshly ground black pepper, to taste
    • Crumbs

    • 250g streaky bacon
    • 150g cauliflower florets, washed
    • 30ml (2 tbsp) fresh chives, chopped
    • watercress, to garnish (optional)
    • small cauliflower florets, to garnish
    • sourdough or Melba toast, to serve



    Preheat the oven to grill.


    For the mousse, blitz everything together in a blender until smooth. Season to taste. Divide the mixture among 6 small serving glasses and leave in the fridge to set.


    For the crumbs, place the bacon on a lined baking tray and grill until golden and crisp, 10 – 15 minutes. Place the raw cauliflower in a food processor and process until it resembles coarse breadcrumbs. Heat a dry pan over high heat, add the cauliflower crumbs and toast until golden and crisp, about 5 – 7 minutes. Keep a close eye on them to avoid burning.


    Place the crispy bacon in the food processer and blend until it resembles coarse breadcrumbs. Add to the pan with the cauliflower, stir to combine and cook, 5 minutes. Remove from the heat and stir in the chopped chives.


    Remove the mousse from the fridge, spoon some of the crumbs on top and garnish with watercress and cauliflower.


    Serve with the toast on the side.