Sous Vide Cauliflower

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.

By Scootir
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Ingredients

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

Directions

  • 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

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

Reviews (6)

Read More Reviews

Most helpful positive review

Hammered Chef
Rating: 5 stars
09/15/2017
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...the amount the recipe calls for is a ratio that the taste cannot be detected but boosts the umami factor only... Read More
Helpful
(1)

Most helpful critical review

Beth Sadowski
Rating: 1 stars
11/05/2016
The texture of the cauliflower was wonderful but I did not care for the fish sauce. Read More
Helpful
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Hammered Chef
Rating: 5 stars
09/15/2017
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...the amount the recipe calls for is a ratio that the taste cannot be detected but boosts the umami factor only... Read More
Helpful
(1)
Beth Sadowski
Rating: 1 stars
11/04/2016
The texture of the cauliflower was wonderful but I did not care for the fish sauce. Read More
Helpful
(1)
pelicangal
Rating: 4 stars
08/06/2015
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 cauliflower. If you are cooking other veggies this would be a nice accompaniment when using up space in your sous vide cooker. Read More
Helpful
(1)
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Hammered Chef
Rating: 5 stars
09/15/2017
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...the amount the recipe calls for is a ratio that the taste cannot be detected but boosts the umami factor only... Read More
Helpful
(1)
Kent Wright
Rating: 5 stars
01/15/2018
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. Read More
Lizcy
Rating: 5 stars
02/27/2019
I just bought a Sous Vide appliance and was looking for easy yet good recipes. I made the cauliflower last night and it was so delicious and done perfectly. The cayenne pepper even though I didn't use a lot just gave this usually pretty bland vegetable quite a good kick so good. This recipe is a keeper! Read More
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Love2Cook
Rating: 3 stars
02/07/2018
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 think I'll try it again but think mashed/riced cauliflower might be better suited to carry the flavors. Read More
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