Sous Vide Cauliflower Recipes

SOUS VIDE CAULIFLOWER - WHOLE

Steps:

• First, remove the leaves and the stem of the cauliflower. Leave the flouters intact.
• Place the cauliflower in a gallon-sized freezer bag along with enough butterknives or spoons to help keep the cauliflower submerged.
• Use the Archimedes principle (water displacement method) to remove the air from the bag before sealing it. I found that if I push the bag down, cauliflower first, knives on top the air pushes out easier.
• Set the water to 185 and allow the water to come to temp. (I heat the water after the cauliflower is in the water bath because it is safer pushing the cauliflower in the water)
• Set the timer for 45 minutes. Once the time is up, remove the cauliflower from the sous vide and then from the bag.
• Place the cauliflower on a sheet pan and brush a thin layer of mayonnaise over the outside of the cauliflower and liberally sprinkle with seasoning.
• Broil for 5-9 minutes or until the outside of the cauliflower takes on color.
• Slice and serve with your favorite sauces.

SOUS VIDE CAULIFLOWER

Steps:

• Preheat water in sous vide vessel to 185 degrees F (85 degrees C).
• Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl and toss to coat. Place mixture into sous vide bag and vacuum-seal.
• Cook cauliflower mixture in sous vide water bath until tender, about 40 minutes.