Cauliflower – Creamed Sous Vide


  • 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 (substitute sour cream)


Preheat Sous Vide to 190°F.

Add the cauliflower, onion, garlic, butter and seasonings to a sous vide bag.

Shake to mix the ingredients and seal tightly, removing as much air as possible (make it as flat as possible if using a vacuum sealer).

Cook for one hour.

Drain liquid.

Puree with the heavy cream until smooth.

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