sous vide cauliflower with rose harisa
Recipes,  Veganuary,  Winter

Sous Vide Cauliflower

Sous vide cauliflower with rose harissa
Sous Vide Cauliflower with Rose Harissa, Chickpeas and Wilted Greens

Hello Veganuary! Whether you’re going full vegan for the month or you’re just a little bit more mindful about the quantity of meat in your diet, this sous vide cauliflower recipe is definitely worth trying. This recipe is vegan, and also low in calories and cauliflower is in full season all winter.

Sous vide cauliflower – cooking notes

I’m using baby cauliflower for this recipe, so the sous vide cooking time is adapted accordingly. If you use full size cauliflower, I suggest cutting it in thick slices and reduce the cooking time depending on the size and thickness of each slice. If you don’t want to use sous vide equipment, you can simply boil the baby cauliflower (or the cauliflower slices) in salted water. Just make sure you don’t over cook it at this stage. Once cooked, the cauliflower is then seasoned with rose harissa and roasted until nice and golden.

The garnish consists of wilted greens (a mix of spinach and watercress) tossed together with onion, chickpeas and seasoned with olive oil, chilli oil and lemon juice. Kale, cavolo nero or rainbow chard would also work well if you’re not a fan of spinach.

Sous Vide Cauliflower

Andra Constantinescu
Prep 1 hr
Cook 20 mins
Servings: 2
Calories 250kcal

Ingredients

  • 2 baby cauliflower
  • 2 tsp rose harissa
  • 250 g baby spinach
  • 50 g watercress
  • 150 g chickpeas canned, drained
  • 1 onion small
  • chilli oil to season
  • olive oil to cook
  • juice of 1/4 lemon to season

Instructions

  • Preheat the water bath at 85C.
  • Preheat the oven at 180C.
  • Rub the baby cauliflower with olive oil and season with salt.
  • Place each cauliflower in a food grade bag and seal using a vacuum sealer.
  • Cook the cauliflower in the preheated water bath for 40-50 minutes, depending on size.
  • Unpack the cauliflower, rob with rose harissa and place on a roasting tray.
  • Roast in the oven for 20 minutes.
  • Meanwhile, sweat the finely chopped onion in olive oil over medium heat.
  • Add the spinach, watercress and 50 ml water, cover with a lid and allow to cook for 5-7 minutes.
  • Add the cickpeas and continue cooking for another 5-7 minutes.
  • Season with salt, chili oil and lemon juice.
  • To serve, place each baby cauliflower on large plates and add the garnish.

Notes

Special equipment needed for this recipe:

This recipe is the part of #theweeklyingredientbyandra project, hosted on Instagram. If you want to get involved, follow me on Instagram at @mintandrosemary and check out my stories during the week. More recipes from this series can be found here.

And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re looking to get a new kitchen tool/utensil/gadget. I’m always happy to help.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management. I currently work as a Hospitality Lecturer at London College of Contemporary Arts and at the University of East London. I teach subjects focused on: Food, Society and Culture; Diet & Nutrition; Event Management as well as Marketing and Social Media for Hospitality. I am also a guest lecturer at the University of West London (my Alma Mater), where I teach Restaurant Reviewing and Social Media for Restaurants.

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