I've made a lot of cauliflower soups in the past, but this is the first in our #SousVide. More often than not, my husband uses our Sous Vide to make his meat for the week, but why can't vegetarians use it, too? It takes a lot of time for the finished product, but it's mostly inactive time.
I'm pretty excited about this one for a few reasons.
It was tasty!
With less veggie broth, it could make for a creamy mashed cauliflower recipe.
With little to none broth, it could make for a new take on pierogi filling -- one with fewer carbs and calories.
Recipe by ANOVA | Serves: 4 | Time: ~1 1/4 hours
1 medium head #cauliflower, cut into 2-inch pieces
1/2 white onion, roughly chopped
1/4 cup raw #cashews
4 cloves garlic, peeled
1/4 tsp cayenne pepper
Salt and freshly ground black pepper to taste
1 small #avocado, peeled, pitted, and roughly chopped
4 cups vegetable broth (homemade to reduce sodium)
2 tbsp EVO
Preheat the Anova Sous Vide Precision Cooker to 190°F.
Combine the cauliflower, onion, cashews, garlic, and cayenne in a large zipper lock bag and use the water system to get the air out before sealing or use a vacuum sealer like we do. Season with salt and pepper. Set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender and add the vegetable broth and avocado. Puree until smooth, about 2 minutes. Add additional broth to reach desired consistency.
Season to taste with salt and pepper and garnish with a drizzle of olive oil. Serve.
What I ate and drank today
64 oz of water
3 cups of coffee
Banana, blueberry, spinach, peanut butter and cashew milk smoothie
Turkey sandwich (oops! but the body craves what the body craves)
~4 miles of walking (also hit 10,000 steps yesterday and the day before :) )