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
Ingredients:
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
Preparation:
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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