Sous Vide Cauliflower “Mashed Potatoes”

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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!)

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Recipe Temp 190 F / 87.8 C
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Whether you’re trying to sneak more healthy vegetables into your kids’ (or spouse’s) diet, or you just want to mix it up at the dinner table, these Sous Vide Cauliflower “Mashed Potatoes” will do the trick. When cooked to perfection in the Anova Sous Vide Precision Cooker and pureed with some heavy cream, cauliflower whips right up like a big bowl of starchy potatoes. And if you’re on a paleo diet, you can substitute olive oil for the butter and leave out the heavy cream at the end. They won’t be quite as creamy or fluffy as the original version, but we promise they’ll still be delicious. For more complex flavors (especially if you’re leaving out the butter and cream) you can roast as much garlic in olive oil as you’d like ahead of time, and instead of cooking it with the cauliflower, add it in during the finishing step. NOTE: For fluffier “potatoes” use a hand or stand mixer after pureeing.
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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

Directions

  • Step 1

    Preheat the Anova Sous Vide Precision Cooker to 190°F (88°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      Transfer cauliflower mixture to a food processor and add the cream. Puree until smooth and fluffy. Season to taste with salt and pepper. Serve.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time