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