It was something I’d been meaning to try for a while. I hadn’t really pushed myself with low-temperature vegetables before, so I decided to start with cauliflower. I was curious about its texture, compact yet delicate.
I cut it into thick slices, like steaks. A bit of butter, some pepper, vacuum-sealed, then into the sous-vide bath at 85°C for an hour and fifteen minutes. Once it was done, I seared it in a pan on both sides, using the butter that had melted in the bag.
On the side, I made a quick sauce with leek and a few pieces of dried porcini. I let them cook gently in a pot until soft, then blended everything with a drizzle of olive oil and a pinch of salt.
I served the cauliflower with the sauce, a splash of raw olive oil, and a few drops of balsamic glaze. The interesting part is the texture. It doesn’t fall apart. It doesn’t turn mushy. It’s cooked through to the center, yet it stays firm, with a slight resistance when you bite into it.
by shotsandvideos
32 Comments
It looks delicious. And seems like a very long time to cook a vegetable! I have never used a sous-vide bath because boiling food in a sealed bag is weird to me. Are there benefits to the process? Steaming / roasting vegetables works fine for me.
Post this on food plating, your presentation is gorgeous
Beautiful done and I LOVE cauliflower!
That looks sooooo good. I once had a celeriac steak in a fancy restaurant (fixed menu, would not have been my choice) and it was amazing how vegetables can taste when you treat them as the star of the show instead of „something green on the side“.
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That looks so professionally done! Out of curiosity, did you cook anything else with it? I want to try to get away from my habit of meat, veggies, and a starch for dinner but I think I’d want something else with the cauliflower. Can you give any suggestions?
im a meat person all the way, but this looks so delicious i’d try it in a heartbeat, well done
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Steak knife Sir? Yes please
That looks fkin gorgeous! Well done chef
I only know the way to batter it like a schnitzel and throw it in a pan. The plastic bag cooking seem wasteful in time and plastic..
Calories used to make this: 250
Calories in the meal: 35
Cost of ingredients: $0.45
Menu Cost: $24.99
I love all forms of cauliflower. Tempura being a favourite cooking method.
I question the sous vide process, 85C for 1.25 hours. What does that bring to the finished product that steam and sear or just pan frying a slice doesn’t do?
Call these hot takes but:
1) that doesnt seem very filling for the effort
2) sous viding an airy veggie like cauliflower seems like such a waste it has to be a joke
Totally gorgeous. Love cauliflower, love leeks. Sop up any extra sauce with bread; don’t leave a drop on the plate.
Yum!!
D- idea
A+ execution
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looks really good.
my buddy said that he had cauliflower “buffalo wings” and said they were way better than he thought they’d be.
Looks delicious. My only tip would be to blanche the leek greens later, and shock in ice immediately after. It should help maintain a more vivid green color
Yummy!!
Looks fire, great job!
I have never understood how someone can call a vegetable a steak. I know that several plant based meals do the same. It’s not right.
I’d fight you
That looks pretty baller. And deceptively simple to do.
Does the cauliflower look like cross sections of brains to anyone else or
What was the main course?
That looks really good. I hate leeks but I’m sure I could use something else. 10/10
Low temp veg in sous vide has been pretty disappointing for me overall. You can really carefully control the level of bite a veggie has but it just does not seem worth it compared to blanching, steaming or other cooking methods.
That looks utterly sublime
https://tenor.com/5w31.gif
It makes me want to break out the sous-vide.
There should be a law against calling vegetables “steak”