Sous Vide Cauliflower
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: