Healthy Sous Vide Garlic Mashed Cauliflower
Why I Love This Recipe
A delicious, healthy take on mashed potatoes.
Ingredients You'll Need
1 medium head cauliflower or 2 pounds bagged cauliflower florets or riced cauliflower
2 T butter
Kosher salt and pepper to taste
1/4 t cayenne pepper
1 - 2 heads fresh garlic
1 T olive oil
1/3 to 1/2 cup chicken stock, vegetable stock, cream or water
Heat your sous vide bath to 190 degrees. You can shorten the preheating by starting with hot water from the tap. Heat your oven to 400 degrees.
Remove the cauliflower leaves and slice into 1/2" slices. Chop the slices into 1/2" pieces. Place the cauliflower in a 1 gallon Ziploc freezer bag with the butter and seasoning. Vacuum seal the bag by using the air displacement method.
Alternatively, use a vacuum seal machine to remove the air and seal the bag.
Add the bag to the 190 degree sous vide bath and cook for one hour.
While the cauliflower is in the sous vide, prepare and roast your garlic. Slice off about 3/4" off the pointy top of a head of garlic. Drizzle a little olive oil over the cut, replace the portion you cut off and wrap the entire head in tin foil. Roast in the oven for 40-50 minutes until the garlic is soft. Remove and set aside.
If making the cauliflower mash for a later time, remove the cauliflower bag from the bath and plunge it into a bowl of ice water for 10 minutes before transferring to the fridge. The sous vide cauliflower will last for 5 days in the fridge or longer in the freezer. When ready to finish the cauliflower mash you can return it to a 150 degree sous vide for 20 to 30 minutes.
If preparing the cauliflower mash directly from the sous vide dump the contents into a blender or food processor. Squeeze out the soft roasted garlic into the blender and add 1/4 cup of a liquid of your choice: stock, cream or water. Blend until smooth adding more liquid if needed. Taste and adjust seasonings.