Name: Sous Vide Cauliflower
Prep time: 60 min
Cook time: 20 min
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)

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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.

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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.

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