Cajun Chicken (Sous Vide) with Cauliflower Mash

Posted by Jim Rolfe on

Cajun Chicken (Sous Vide) with Cauliflower Mash

Uses: Fun and easy meal to have anytime

Inspirations: Had this dish at a great restaurant in Dallas and had to make it.

Serves: 4


Cajun Rub

  • 2 T of rolferub
  • 1T of Oregano
  • 1T of addle Paprika
  • 1 Teaspoon of Cayenne
  • 4 chicken Brest
  • Olive oil
  • 4 plastic bags
  • 2 heads of cauliflower (semi chopped)
  • Garlic Oil (Garlic Expressions)
  • 1 32 ox carton of chicken stock
  • 3 cans of white beans
  • 1 jar of salsa Verdi
  • 1 can of green chilies
  • ½ jar of peppercini and ½ the juice
  • ½ block of cream cheese
  • 1 Teaspoon of RolfeRub
  • ½ - ¾ container of chicken stock (32oz)
  • 2 bags of spinach
  • Goat cheese


White Bean Chile Sauce (cook and enjoy the night before)

  • The night before – cook some white bean chili (add some shredded chicken to the ingredient list above. – the next day (whatever you don’t eat) strain the liquid and simmer in a saucepan. – blend the rest in blender and add to liquid (don’t add it all, just enough to make it thick as you desire)

Cauliflower Mash

  • On a grill pan with holes, smoke cut up cauliflower for 25-30 mins on 250 degrees and then place into a blender. Use chicken stock to help mash up the cauliflower. (you can add butter as well)

Chicken Breast

  • Mix up Cajun seasoning
  • Dry chicken breast and rub with olive oil and cover with Cajun spice
  • Place in sealable bag and get the air out. I use a sealer
  • Place sealed bags into a pot of water with a Sous Vide and cook at 140 degrees for 90 mins,
  • Remove from water and slice, construct it back into a breast then place under a broiler for 10-13 mins (watch it and make sure it doesn’t burn)


  • Sauté 2 bags of spinach with olive oil, garlic salt and pepper
  • Drain and brown one side in a skillet and serve (a bit of goat cheese on top) and
  • Enjoy


Share this post

← Older Post


Leave a comment