Sous Vide Cauliflower

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.

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.