Step 1.  If you don't have a sous vide, then see the notes section for another way to cook the steaks.  If you do have one, then fill a large pot with water and place the sous vide in the water.  Set the sous vide to desired temperature for your steaks.  Set it to 122-128 for Rare, 136-145 for Medium, and 156-166 for Well done.  Brush the front and back of the steaks with olive oil and salt and pepper both sides.  Add to a sous vide plastic bag and vacuum seal it.  Place in the water for 1-4 hours.  When you are ready to sear the steaks, heat 1 tablespoon olive oil in a large skillet over High heat.  Sear the steaks for 1-2 minutes on each side until nicely browned.

Step 2.  While the steaks are in the sous vide, you can make your braised red cabbage and cauliflower puree.  Add all red cabbage ingredients to a large soup pot and cook over Medium heat, covered, for 20-30 minutes until very tender.  Stir the cabbage occasionally and if it seems too dry, add more water.

Step 3.  Wait until the steak and cabbage are almost done, before starting the cauliflower puree.  Microwave cauliflower rice for 5 minutes.  Add to a food processor or high powered blender along with the butter, cream and salt.  Process for several minutes until smooth and combined.

Step 4.  To plate the dish, start with a circle of cauliflower puree.  Make a mound of red cabbage on top of the cauliflower puree.  Then place the filet mignon on top.