Hydrocolloid and Cauliflower Question

[demo5]

I was thinking about pureeing cauliflower and then mixing it with a hydrocolloid of some sort to create a cauliflower sheet (or perhaps a carrot sheet or other vegetable). Does anyone have a thought as to what might be used to make this work? I don't want this to be like something gelatin-based with a ton of flexibility - I would like it to have more structure than that.

Thanks.

[KennethT]

What type of sheet are you looking for? What is the structure like? Is it flexible or brittle? Chewy or soft or crisp?

[demo5]

Something along the lines of a sheet of a fresh-made lasagna sheet.

Thanks

[scubadoo97]

Xanthan or Maltodextrin?

[mkayahara]

Xanthan or Maltodextrin?

No, neither of those ingredients will give the result the OP is looking for.

If I had to do something like this, I'd probably start by juicing the cauliflower and mixing the juice with tapioca starch, then steaming or boiling it. But I'm hardly the most creative cook around these parts, so I hope someone else chimes in with a more elegant solution.

[Shalmanese]

Why not throw some wheat gluten in there as well to mimic the stretchiness of pasta?

[ermintrude]

What about using Gellan http://www.molecularrecipes.com/gelification/saffron-tagliatelle-consomme-recipe/

[Msk]

Gellan would work and be vegetarian.

Otherwise you could go the WD-50 Peanut Butter noodle route, and add Gelatin and Transglutaminase.

Mike

[Karri]

Gellan would work and be vegetarian.

Otherwise you could go the WD-50 Peanut Butter noodle route, and add Gelatin and Transglutaminase.

Mike

For transglutaminase you would need protein. I would try the recipe up above. You could infuse cream with the cauliflower, blitz it and strain it.

[demo5]

Thank you for the suggestions. I'll give them a try.

[Msk]

The Gelatin Suffices for protein. WD uses Geltain in combo with Meat Glue on many different dishes from barley to the peanut butter noodles. The other recipe would likely be easier but you have other options if its not to your liking (and meat-related ingredients aren't an issue)

Mike