Sous Vide Cauliflower Food
SOUS VIDE CAULIFLOWER - WHOLE
Sous vide cauliflower, cooked whole, is perfectly cooked from edge to edge and finished off in the oven under a broiler or in an air fryer for a roasted outer crust.
Provided by Sarah Mock
Categories Sous Vide
Time 57m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1, Calories 126 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 131 mg, Fiber 7 g, Sugar 6 g
SOUS VIDE CAULIFLOWER
With so many great Asian dishes (check out Chef John's carmel chicken for example) on this site we are always looking for interesting side dishes to pair with them. This simply invented sous vide side proved to be a a great accompaniment. My family fights over who gets to finish it.
Provided by Scootir
Categories Side Dish Vegetables Cauliflower
Time 50m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 38 calories, Carbohydrate 8 g, Fat 0.2 g, Fiber 3.7 g, Protein 3 g, Sodium 209.2 mg, Sugar 3.5 g
SOUS VIDE SEASONED CAULIFLOWER
Cauliflower is seasoned with Cajun spice, celery salt, chili powder, garlic, and onion powder and cooked sous vide for a delicious side dish.
Provided by Bren
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with warm water. Place the sous vide into the pot and set temperature to 185 degrees F (85 degrees C) and timer for 50 minutes.
- Combine Cajun seasoning, celery salt, chili powder, garlic granules, and onion powder in a small bowl. Place cauliflower in a mixing bowl, add the spice mixture, and stir to coat. Drizzle in oil and mix until well combined. Pour cauliflower into a sous vide bag and vacuum-seal.
- Submerge bag in the pot when the temperature reaches 185 degrees F (85 degrees C) and cook until timer ends. Remove from bag and serve.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.4 g, Fat 7.2 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 169.1 mg, Sugar 3.7 g
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