- 1 large head cauliflower (or 2 smaller ones)
- 2 tablespoons butter, melted
- ½ tsp coarse salt
- ¼ teaspoon freshly ground pepper
- 5 ½ ounces (170 g) Boursin Garlic and Herb Cheese
- Preheat the SousVide Supreme water oven to 183F/83C.
- Wash the cauliflower well and let drain to remove excess water.
- Trim away the outer leaves with a sharp knife and slice the head in half and then the halves into 1/2-inch slices.
- Sprinkle the cauliflower with the salt and pepper.
- Divide the slices between two large (gallon) food-grade pouches, arranging them in a relatively even layer about an inch thick. Add a tablespoon of butter to each pouch.
- Vacuum seal the pouch, removing as much air as is possible.
- Put pouch into the pouch rack, horizontally, and submerge it in the water bath to cook for 1 to 1-1/2 hours. (Check pouch at 15 to 20 minutes, because air may remain in the spaces between florets may cause the pouch to float and result in uneven cooking. If the pouch floats, remove it, cut across the bag near the seal, vacuum seal again, and return to the pouch rack in the water bath.)
- Remove the pouch from the bath after the cooking time has elapsed, open the pouch carefully, and pour the cauliflower and accumulated liquid into the work bowl of a food processor or blender.
- Add couple the Boursin cheese in chunks and pulse or blend on low for short intervals, turn machine off, remove lid, and use a spatula to scrape down sides and push unblended pieces to the bottom. Replace lid and blend again. Repeat until the puree is smooth and creamy.
- Taste and adjust seasonings, if desired, and serve immediately.
- Alternatively, at this point, you may quick-chill the puree for later use.
To prepare ahead and hold:
- Complete the recipe above, then return the puree to a clean food-grade cooking pouch, press out as much air as possible, and seal the pouch (do not vacuum, just seal.)
- Submerge the sealed pouch in an ice water bath (half ice/half water) for at least 15 minutes, then refrigerate for up to 48 hours.
- Reheat in a 180F/82C water bath for 30 to 40 minutes or longer before serving or at a lower temperature alongside meat, poultry or fish as it cooks or reheats.
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