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    Home | Recipes | Main Dishes

    Sous Vide Cauliflower Recipe

    Dated: February 27, 2021 Last Modified: January 24, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Sous vide cauliflower, cooked whole, is perfectly cooked from edge to edge and finished off in the oven under a broiler or in an air fryer for a roasted outer crust.

    sous vide cauliflower with a slice taken out

    Now that you have your sous vide circulator out make up a batch of sous vide hollandaise to pour over your head of sous vide cauliflower. In addition, you can make sous vide asparagus and cook it alongside your cauliflower. Just make note of the time difference.

    By cooking a whole cauliflower in a water bath in a bag, with the temperature precision of the circulator, the cauliflower is cooked to a precise temperature ensuring that the outer flouters are the same doneness as the inner stem.

    🥫 Ingredients needed:

    ingredients for sous vide cauliflower

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    • Cauliflower - whole, leaves removed
    • Mayonnaise - for getting a crust on the head post-cook
    • Seasoning - Paprika, salt and pepper

    ♨️ Materials needed:

    • Sous vide circulator - I use a Joule by Breville but Anova is another very popular brand.
    • Gallon size freezer bag - alternatively a sous vide vacuum bag and vacuum sealer could be used
    • Weights - something to weigh down the bag in the bath, such as butter knives
    • Sheet pan - for roasting the final product
    • Air Fryer - if not broiling finish the cauliflower in the air fryer
    2 sous vide cauliflower side by side showing texture

    How to sous vide a cauliflower head

    1. First, remove the leaves and the stem of the cauliflower. Leave the flouters intact. sous vide cauliflower pre cook horizontal image
    2. Place the cauliflower in a gallon-sized freezer bag along with enough butterknives or spoons to help keep the cauliflower submerged.
    3. Use the Archimedes principle (water displacement method) to remove the air from the bag before sealing it. I found that if I push the bag down, cauliflower first, knives on top the air pushes out easier. sous vide cauliflower in a water bath post cook
    4. Set the water to 185 and allow the water to come to temp. (I heat the water after the cauliflower is in the water bath because it is safer pushing the cauliflower in the water)
    5. Set the timer for 45 minutes.
    6. Once the time is up, remove the cauliflower from the sous vide and then from the bag. coating a cauliflower with mayo for roasting
    7. Place the cauliflower on a sheet pan and brush a thin layer of mayonnaise over the outside of the cauliflower and liberally sprinkle with seasoning. sous vide cauliflower whole
    8. Broil for 5-9 minutes or until the outside of the cauliflower takes on color.
    9. Slice and serve with your favorite sauces.

    More Sous Vide Vegetable Recipes:

    • Sous vide potatoes with rosemary - These potatoes are infused with flavor, creamy on the inside and crisp on the outside. 
    • Sous vide asparagus - your asparagus will be tender, crisp and full of flavor. I find this is a fail-proof way on how to cook asparagus.
    • Sous Vide Pickled Onions - a delicious way to add a bit of crunch and a tangy, zesty flavor to many of your favorite dishes. This pickled condiment is ready in 30 minutes.
    • Sous vide Pickled Vegetables - ready to eat in hours instead of weeks. The vegetables maintain a delightful crispness while taking on the bright flavors of pickling aromatics and spices.
    • Sous Vide Cauliflower - cooked whole, is perfectly cooked from edge to edge and finished off in the oven under a broiler or in an air fryer for a roasted outer crust.

    📝 Frequently asked questions, answers and tips:

    Why is there air and water in the bag after cooking?

    Cauliflower naturally has water in it as a vegetable. When the vegetable is heated, the cells of the vegetable will release the air and the water as it cooks. This is why you need to weigh down the cauliflower when you first place it in the water bath.sous vide cauliflower in a water bath post cook

    Could I vac and seal cauliflower instead of using a gallon zip bag?

    Yes you can! But keep in mind that the cauliflower still has air and water in it and will need to be weighed down. If you are not comfortable putting several butter knives or spoons in the bag, be sure to find another way of keeping the bag submerged such as a plate weighed down. 

    How do I finish the cauliflower in the air fryer?

    Follow the instructions up until placing it in the oven to broil. Heat the air fryer to 390 and then cook for 5-8 minutes, depending on your desired depth of color and crispness. sous vide cauliflower in an air fryer basket

    What is the best way to finish the cauliflower?

    I am a fan of the air fryer method of finishing the cauliflower because it is more consistent in browning. The broil method is more traditional for browning but a bit more unpredictable. (air fryer results on the right of the photo)comparison of 2 sous vide cauliflower one broil and one air fryer

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    sous vide cauliflower square image

    Sous Vide Cauliflower - Whole

    Sarah Mock
    Sous vide cauliflower, cooked whole, is perfectly cooked from edge to edge and finished off in the oven under a broiler or in an air fryer for a roasted outer crust.
    4.93 from 13 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 45 mins
    Broil 7 mins
    Total Time 57 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine French
    Servings 2 People
    Calories 126 kcal

    HELPFUL KITCHEN TOOLS

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    sheet pan
    Weights - something to weigh down the bag in the bath, such as butter knives
    Gallon size freezer bag
    Air Fryer - if not broiling finish the cauliflower in the air fryer

    Ingredients
     
     

    • 1 head Cauliflower - whole (leaves removed)
    • 1 tablespoon Mayonnaise
    • 1 teaspoon Seasoning (paprika, salt and pepper)

    Instructions
     

    • First, remove the leaves and the stem of the cauliflower. Leave the flouters intact.
      1 head Cauliflower - whole
    • Place the cauliflower in a gallon-sized freezer bag along with enough butterknives or spoons to help keep the cauliflower submerged.
    • Use the Archimedes principle (water displacement method) to remove the air from the bag before sealing it. I found that if I push the bag down, cauliflower first, knives on top the air pushes out easier.
    • Set the water to 185 and allow the water to come to temp. (I heat the water after the cauliflower is in the water bath because it is safer pushing the cauliflower in the water)
    • Set the timer for 45 minutes. Once the time is up, remove the cauliflower from the sous vide and then from the bag.
    • Place the cauliflower on a sheet pan and brush a thin layer of mayonnaise over the outside of the cauliflower and liberally sprinkle with seasoning.
      1 tablespoon Mayonnaise, 1 teaspoon Seasoning
    • Broil for 5-9 minutes or until the outside of the cauliflower takes on color.
    • Slice and serve with your favorite sauces.

    Notes

    Why is there air and water in the bag after cooking?
    Cauliflower naturally has water in it as a vegetable. When the vegetable is heated, the cells of the vegetable will release the air and the water as it cooks. This is why you need to weigh down the cauliflower when you first place it in the water bath.
    Could I vac and seal cauliflower instead of using a gallon zip bag?
    Yes you can! But keep in mind that the cauliflower still has air and water in it and will need to be weighed down. If you are not comfortable putting several butter knives or spoons in the bag, be sure to find another way of keeping the bag submerged such as a plate weighed down. 
    How do I finish the cauliflower in the air fryer?
    Follow the instructions up until placing it in the oven to broil. Heat the air fryer to 390 and then cook for 5-8 minutes, depending on your desired depth of color and crispness. 

    Nutrition

    Serving: 1Calories: 126kcalCarbohydrates: 16gProtein: 6gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 131mgPotassium: 892mgFiber: 7gSugar: 6gVitamin A: 46IUVitamin C: 139mgCalcium: 103mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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