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Sous Vide Cauliflower

Prep Time1 hr
Cook Time20 mins
Servings: 2
Calories: 250kcal
Author: Andra Constantinescu


  • 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


  • 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.


Special equipment needed for this recipe: