Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat water in sous vide vessel to 185 degrees F (85 degrees C).

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  • 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.

Cook's Notes:

If you don't have a sous vide oven you can easily make this dish with a Dutch oven filled with water and a digital thermometer. You'll just have to work a little bit more with alternating heat and ice water to keep your water temp as close to 185 degrees F (85 degrees C) as possible.

Nutrition Facts

38 calories; protein 3g; carbohydrates 8g; fat 0.2g; sodium 209.2mg. Full Nutrition
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