Sous Vide Cauliflower Alfredo


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, ...

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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! 

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Pro-level cooking techniques made simple.

Ingredients for 2

  • 2 cups (400 g) chopped cauliflower florets

  • 2 garlic cloves, crushed

  • 2 tbs (10 g) butter

  • 1/2 cup chicken or vegetable stock (make it double strength)

  • 2 tbs (30 mL) milk

  • Salt and pepper


  • Step 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

    • Step 0

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

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181.4 F / 83 C Recipe Temp
Recipe Time
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