Sous Vide Cauliflower Alfredo

Anova Culinary

Cauliflower Alfredo is one of those things that you just want more and more of. You can serve this with pasta, noodles, or even just have it as a soup (sounds crazy, right?). It's versatile, creamy and - with sous vide - even easier to make. 

You just put all of the ingredients into a bag, leave it for a couple of hours (or longer if you like - whatever is most convenient for you) and then blend it when you're ready to serve. Couldn't be easier! 


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 181.4F / 83C



  1. Put everything into a bag, fold the edge of the bag over and clip it to the edge, then cook sous vide at 181 F (83 C) for 2 hours.

Finishing Steps

  1. Transfer to a blender or food processor and blend until smooth – season with salt and pepper to taste.