Cajun Chicken (Sous Vide) with Cauliflower Mash

A restaurant-worthy dish made easy! This flavorful Cajun chicken pairs perfectly with smoky cauliflower mash, creamy white bean chili sauce, and sautéed spinach.

Serves: 4

Ingredients:

For the Cajun rub:

• 2 tbsp Rolfe Rub
• 1 tbsp oregano
• 1 tbsp paprika
• 1 tsp cayenne pepper

For the chicken:

• 4 chicken breasts
• Olive oil
• 4 sealable plastic bags

For the cauliflower mash:

• 2 heads of cauliflower, semi-chopped
• Garlic oil (e.g., Garlic Expressions)
• ½–¾ container (32 oz) chicken stock (for blending)

For the white bean chili sauce:

• 3 cans white beans
• 1 jar salsa verde
• 1 can green chilies
• ½ jar pepperoncini + ½ jar juice
• ½ block cream cheese
• 1 tsp Rolfe Rub
• Optional: shredded chicken (if making chili the night before)

For the spinach:

• 2 bags spinach
• Olive oil
• Garlic salt and pepper
• Goat cheese

Instructions:

Make the white bean chili sauce (optional):

1. The night before, prepare white bean chili with the sauce ingredients, adding shredded chicken if desired.
2. The next day, strain the liquid from the leftover chili and simmer it in a saucepan.
3. Blend the solids in a blender, then slowly mix back into the liquid until the sauce reaches your desired thickness.

Prepare the cauliflower mash:

1. Smoke the cauliflower on a grill pan at 250°F for 25–30 minutes.
2. Blend smoked cauliflower with chicken stock until smooth and creamy. Add butter if desired.

Cook the chicken:

1. Mix Cajun rub ingredients in a small bowl.
2. Pat chicken breasts dry, rub with olive oil, and coat thoroughly with Cajun seasoning.
3. Place each chicken breast into a sealable bag, remove air (using a vacuum sealer if available), and seal.
4. Cook sous vide in a water bath at 140°F for 90 minutes.
5. Remove chicken from the bags, slice, and reconstruct into a breast shape. Broil for 10–13 minutes, watching carefully to prevent burning.

Prepare the spinach:

1. Sauté spinach in olive oil, seasoning with garlic salt and pepper.
2. Drain excess liquid, then brown one side of the spinach in a skillet.
3. Top with goat cheese before serving.

Assemble the dish:

1. Place a generous serving of cauliflower mash on each plate.
2. Top with sliced Cajun chicken breast.
3. Spoon white bean chili sauce over the chicken.
4. Add a side of sautéed spinach and enjoy!