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
13 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“.
This looks delicious and bravo for the creative preparation, but if someone served this to me at a restaurant I’d kick their ass
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
Damn, don’t think I’ve ever salivated over cauliflower before, but here we are.
What is “Cauliflower Steak”?
Cauliflower steak?
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..