Rockin' Moroccan Cauliflower

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Cauliflower is a popular vegetable in Middle Eastern cooking with its nutty earthiness and natural crispness. Sous vide cooking creates a tender-crisp texture with increbidble flavor.

Prep Time:
20 minutes
Cook Time:
1 hour
Ready Time:
1 hour 20 minutes
Nutritional Values Per Portion:
136 calroies; 5 g fat
1 head fresh cauliflower 1 tablespoon (15 g) preserved lemon, chopped ΒΌ cup (43 g) black olives, chopped (oil cured, if available) 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) coriander 1 teaspoon (5 ml) star anise 1 teaspoon (5 ml) chili flakes 3 tablespoons (45 ml) extra virgin olive oil 2 tablespoons (30 ml) fresh Italian parsley, chopped 2 tablespoons (30 ml) mint, chopped Salt and pepper to taste
Sous Vide Prep 1. Fill and preheat your fusionchef water bath to 160F (71C). 2. Cut the head of the cauliflower crosswise into medium bite-size slices. 3. Toss all remaining ingredients together in a bowl and mix well. 4. Place into a sous vide pouch and vacuum seal the cauliflower evenly. 5. Submerge pouch completely into the water bath using your fusionchef universal rack and cook for 1 hour. Finish 1. Remove directly from the sous vide pouch and serve. Pairs beautifully with lamp chops.
Wine Pairing:
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