Cook cauliflower in milk or salted water with salt until soft. Puree and add a little nutmeg. Add half of the soaked gelatine. Stir until cold. Fold in whipped cream.
Skin tomatoes, remove seeds, cut into small cubes and sauté with garlic, salt, onion and pepper.
Fold in the other half of the gelatine. Cool.
Now fill the cauliflower and tomatoes alternately into a ramekin or possibly into portion rings and put them in the refrigerator for one night.
When serving, turn the mousse out onto a plate and sprinkle with ground pistachios.
You can arrange it with a mirror of cold paradeis sauce and put crabs around it in a wreath shape.
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