Sous Vide Cauliflower “Mashed Potatoes”
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 head cauliflower, cut into 2-inch pieces
1/2 white onion, roughly chopped
2 tablespoons unsalted butter
4 cloves garlic, peeled and roughly chopped
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
1/2 cup heavy cream
Preheat the Anova Sous Vide Precision Cooker to 190°F (88°C).
Combine the cauliflower, onion, butter, garlic, and cayenne in a large zipper lock or vacuum seal bag. Season with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine-mesh strainer. Discard strained liquid.
Transfer cauliflower mixture to a food processor and add the cream. Puree until smooth and fluffy. Season to taste with salt and pepper. Serve.