Sous Vide Cauliflower
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 1 small head of cauliflower, approximately 1½ lbs
- 1½ tsp ghee (or butter)
- 2 tsp garam masala
Instructions
- Setup water bath to 185 degrees F.
- Clean and cut up the cauliflower into 1½ to 2 inch pieces.
- Place spoons or weights in the bottom of the recloseable bag.
- Add the cauliflower, ghee (or butter), and garam masala to the bag.
- Close and vacuum as much as possible out of the bag either using a pump or water displacement method.
- Place bag into water bath for 50 minutes. If bag floats after a short while in the water bath, remove and re-vacuum the bag.
- When ready, remove bag from water bath and dry outside of bag.
- Empty contents into serving bowl and remove the weights/spoons before serving.
Notes
This recipe is adapted from the version on the All Recipes site.
The weights are needed because the shape of cauliflower will not allow a tight vacuum, so the bag will want to float naturally.
This dish can tweaked in many ways - as a curry, Asian style, buffalo, simply buttered, or olive oil, etc. Let your imagination run wild with it!
The weights are needed because the shape of cauliflower will not allow a tight vacuum, so the bag will want to float naturally.
This dish can tweaked in many ways - as a curry, Asian style, buffalo, simply buttered, or olive oil, etc. Let your imagination run wild with it!
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/01/14/sous-vide-cauliflower/