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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."
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50 m servings 38 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat water in sous vide vessel to 185 degrees F (85 degrees C).
  2. 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.
  3. 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

Per Serving: 38 calories; 0.2 g fat; 8 g carbohydrates; 3 g protein; 0 mg cholesterol; 209 mg sodium. Full nutrition

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Read all reviews 5
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Great texture and good base flavor....after cooking I made a honey glaze and broiled it for a couple of minutes...awesome The comment about the fish sauce is probably because of mis- measuring...

I really liked this dish. The cauliflower was the perfect texture for me, however, I would have liked more of the flavor of the sauce. Next time I will double the ingredients other than the ca...

The texture of the cauliflower was wonderful, but I did not care for the fish sauce.

This dish has potential, but, as bland as cauliflower is, needed a bigger flavor. Perhaps, the amount of seasoning could be increased, as it did not seem to be enough to cover the florets. I thi...

This recipe is versatile as you can change up the seasoning to suit your taste or meal. I used 1 1/2 tsp ghee and 2 tsp garam masala to make a simple, yet flavorful side dish.