DOCUMENT

62 Ingredients Preparation Serves 3 | Preparation time: 50 minutes 150 g cream 3 tbsp. sweet mustard 1 tsp. sugar 1 head of cauliflower (600 g) | in florets ½ tsp. salt Pepper Accessories: Vacuum sealing bags Rack Mix the cream with the mustard, salt, pepper and sugar, then add to the vacuum sealing bag together with the cauliflower and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Once cooked, take the cauliflower in the mustard cream out of the vacuum sealing bag and serve hot. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 85 °C Programme duration: 40 minutes Shelf level: 2 Cauliflower in mustard cream Useful tip Serve with parsley potatoes and fried fish.