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. Read on for an easy recipe for fluffy Sous Vide Cauliflower “Mashed Potatoes.”
Sous Vide Cauliflower “Mashed Potatoes” Serves: 6 to 8 as a side
Active Time: 15 minutes
Total Time: 1 hour 15 minutes
Temperature: 190°F (80°C)
Finishing step: Puree in a food processor with heavy cream
Ingredients:
- 1 medium head cauliflower, cut into 2-inch pieces
- ½ medium white onion, roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 tablespoons butter
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- ½ cup heavy whipping cream
Preheat the Anova Sous Vide Precision Cooker to 190°F (88°C).
Add the cauliflower, onion, garlic, butter and seasonings to a vacuum or zipper seal bag, shake or mix the ingredients and seal tightly, removing as much air as possible (make it as flat as possible if using a vacuum sealer). When the water has reached the desired temperature, cook the cauliflower mixture for one hour. Remove and drain as much liquid from the bag as possible before transferring to a food processor and puree with the heavy cream until smooth and fluffy. Season to taste and serve.
NOTE: For fluffier “potatoes,” use a hand or stand mixer after pureeing.
