Sous Vide Cauliflower


With so many great Asian dishes on this site (check out Chef John's caramel chicken, for example), we always look for interesting side dishes to pair with them. This sous vide-cauliflower side dish proved to be a great accompaniment. My family fights over who gets to finish it.

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins


  • 1 head cauliflower, cut into 2-inch chunks

  • 1 teaspoon soy sauce

  • 1 teaspoon fish sauce

  • ¼ teaspoon cayenne pepper

  • ground black pepper to taste


  1. Preheat water in a 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; toss to coat. Place mixture into a sous vide bag and vacuum seal.

  3. Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.


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

Nutrition Facts (per serving)

38 Calories
0g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 38
% Daily Value *
Total Fat 0g 0%
Sodium 209mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 3g
Vitamin C 67mg 334%
Calcium 34mg 3%
Iron 1mg 4%
Potassium 447mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love