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Sous Vide Whole Jerk Cauliflower
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Jul 31, 2025
Inspired by James Beard award-winner Gregory Gourdet’s legendary Jerk Cauliflower recipe, this sous vide whole cauliflower gets a bold jerk makeover! Perfectly tender inside, charred outside—plus brain-boosting benefits. 👉Find Sharon's sous vide hack and the chef's original recipe here: https://www.streetsmartkitchen.com/sous-vide-whole-cauliflower/ ____________________________________________ ✨Key moments: 00:00 Intro: MasterClass Inspiration 00:58 Why Sous Vide Whole Cauliflower 01:28 Set the Temperature 01:57 Prepare the Califlower 02:44 Prepare A Vacuum Sealer Bag and Bag the Cauliflower 02:58 Can You Use A Ziptop Bag? 03:53 How to Weigh Down the Cauliflower 04:57 Set the Timer and Prepare the Ingredients for the Jerk Sauce 05:34 Why Is the Jerk Sauce A Brain Booster 06:45 Cauliflower Health Benefits for the Brain 07:18 Finish the Cauliflower 08:50 Thank You for Watching! ____________________________________________ RESOURCES FROM SHARON
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0:00
[Music]
0:05
Deep in a master class on Brinkhouse,
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Chef Gregory Gord's jerk cauliflower
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recipe got me almost jumping out of my
0:12
chair. When I saw that, I immediately
0:14
wanted to replicate it with suvi because
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living in Hong Kong means conquering
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tiny kitchen challenges. No oven, no
0:22
problem. I knew suvi would deliver the
0:24
perfect tenderness. Well, I could
0:26
probably probably use my tiny toaster
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oven boiler to finish it off. The
0:32
result, a Fury brain boosting
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showstopper born right on my countertop.
0:37
Hello, my name is Sharon Chen and
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welcome to my YouTube channel where I
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share street smart recipes primarily
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featuring sui and low carb cooking.
0:48
And today we are making James Beard
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award-winning chef Gregory Gord's
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legendary jerk cauliflower in the sui.
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It's a whole cauliflower though. Before
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we begin, I wanted to clarify one thing.
1:00
This video is not about dishing ovens.
1:02
If you have a proper conventional oven,
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by all means, use the chef's original
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recipe and go for it. This video is
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about giving you another option,
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especially if you are battling with
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summer heat,
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toaster oven limits,
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or you just want a guaranteed perfection
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without babysitting.
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We're all good. Let's cook. First, we're
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going to preheat so water baths to 185
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Fahrenheit. That's 85 Celsius. This is
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the ideal temperature for suviding most
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vegetables. You can cook a variety of
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vegetables such as corn on the cob,
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asparagus, carrots, Brussels sprouts,
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all in the same water bath
1:45
simultaneously as long as you've got a
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large enough tank to accommodate all of
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them. While the water is heating, we are
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going to prepare a whole head of
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cauliflower that weighs about 3 lbs.
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Remove the leaves using your hands. Easy
2:00
peasy. No knives are needed. If you want
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to roast the cauliflower instead of
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suvi, chef Gregory recommends that you
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cut a deep ax into the cauliflower base
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stopping right around when you reach the
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stems and the florits. This helps the
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core and the base cook at the same rate
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as the rest of the head. But we don't
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need to do any fancy knife scoring here
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because suvi penetrates deeply. The
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core, the base, the flores, everything
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is going to be tender and cooked through
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evenly inside and out. Now, rub the
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cauliflower with olive oil all over. I
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used about 3 tablespoons and sprinkle
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with salt generously. The oil will help
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the salt to cling to the cauliflower.
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Next, let's custom cut a big enough
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vacuum seal bag for the cauliflower.
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That should be a good size for it. Seal
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one end
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and place the seasoned cauliflower
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inside the bag and vacuum sealed it. You
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might be wondering if you can pull it
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off without a vacuum sealer. The answer
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is yes. You can use a zip top bag for
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your whole cauliflower. But personally,
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I get anxious when I use zip top bags
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for things like this because number one,
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the temperature is relatively high. And
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if you do use zip top bags, double them
3:16
just in case. And number two, there's no
3:19
way you can get all the air out of the
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bag using the water displacement method.
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The thing is going to float and it's
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going to flow to all directions. And
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that's even trickier to keep it under
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the water line for even cooking. Oh, one
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more thing. Properly cooked and vacuum
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sealed cauliflower is fully pasteurized.
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So you can keep it in the fridge for a
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long time without losing its freshness
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or freeze it without the fear of freezer
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burn. That is why I always vacuum seal
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my vegetables to cook sui. At least I
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could be a bit more deliberate when
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adding weights. Speaking of which,
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vegetables are floaters no matter what.
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Some people like to add a few metal
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spoons and butter knife at the bottom of
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the bag and vacuum sealed it with the
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cauliflower. There are several ways to
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keep the vegetables submerged into the
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suvi water bath without purchasing
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singlepurpose weights, but I believe
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using an inverted colander is one of the
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best ways to sink a whole head of
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cauliflower. Here's how you do it. Check
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it out.
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Once the water temperature reaches 185
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Fahrenheit, 85 C, carefully put the
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cauliflower bag into the water. See, it
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floats immediately. Grab a stainless
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steel colander and flip it upside down.
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Slowly drop it into the water bath
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covering the cauliflower. It will stay
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submerged this way and the water is
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circulating all around. Nice and simple.
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This trick works for most vegetables
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when cooking suvi like this one.
4:48
Subscribe for more street smart cooking
4:50
tips and so recipes.
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Come on, go ahead. Subscribe. I'll wait.
4:56
Set the timer for an hour.
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[Music]
5:00
Now, let's make the jerk sauce.
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Don't be intimidated by the long list of
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ingredients here. This jerk sauce only
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takes 5 minutes to make. I actually made
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some minor changes to the chef's
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original jerk sauce recipe. I omitted
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brown sugar to keep the sauce refined
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sugar-free. I didn't add all spice
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berries simply because I didn't have
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any. I also swapped scotch bonnet pepper
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for some accessible bird's eye chilies.
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It's still packing heat. So, bust out
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your blender and let's throw in the
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ingredients. This sauce is not only
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super tasty, but it's also a brain
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booster. Here's why. Gut and our brain
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are connected by the longest nerve in
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our body, the vagus nerve, which forms a
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gut brain axis. Charlott's garlic and
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scallions from the jerk sauce provide
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probiotic fiber that feeds your gut
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microbiome. Probiotic fiber is
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indigestible for humans but nurtures the
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healthpromoting microbes in the gut.
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When we consume probiotic fiber like
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shallots, garlic, onions, leaks and that
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actually brings food into trillions of
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microbiome in our gut. When they're
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healthy, our gut is healthy. When our
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gut is healthy, we're happier.
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Everything else works better. A healthy
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gut equals a happier mind. In addition,
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ginger, chilies, and nutmeg. They're not
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just for flavors. There are
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anti-inflammatory agents that targeting
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gut brain excess house. Now, blend away.
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Oh, I wish you could smell it. This is
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absolutely incredible. Okie dokie. We've
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got one last final step before we can
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devour the most delicious cauliflower on
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the planet. Mark my words. Speaking of
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the star of the show, cauliflower on its
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own is rich in sofa roughing, which is a
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super important antioxidant and
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anti-inflammatory compound that helps
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balance hormones, improves immunity, and
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may prevent diseases in the brain. It
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even looks like a brain, doesn't it?
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Studies show that the sui cooking method
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preserves more antioxidants and vitamins
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in cauliflower compared to other cooking
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methods.
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See, there's one more reason to cook
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cauliflower suvi.
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Did you hear that? The timer is off.
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Now, let's finish it up. Set an oven
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rack 10 in from the boiler. Preheat oven
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to 375 Fahrenheit. That's 190 C. Remove
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the colander and cauliflower from the
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hot water bath. Be careful, it's hot.
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This cauliflower is guaranteed tender
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from edge to edge, but it's not overly
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soft. See, it's still intact. Drain it
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in the same colander and let's remove
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the moisture using paper towels to get
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it ready for a good char.
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Place it in an oven safe skillet. Cast
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iron works the best, but I'm using a
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very small baking sheet here because my
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cast iron skillet simply doesn't fit
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into my lord's toast oven. Let's pour
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that jerk sauce all over and make sure
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it gets under these flores down there
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too. You can also preserve some of the
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sauce for drizzling.
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Place it under the preheated broiler for
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5 to 10 minutes. If you use an
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conventional oven or an air fryer, you
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should be able to see that black spots
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on top. I didn't, and I think we both
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know why, but it still turned out
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gorgeous and delicious.
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Let's taste it.
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[Music]
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So good. And this is not only refined
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sugar-free, it's gluten-free, it's
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dairyf free, it's vegan, it's
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everything. Here you have it, suvid jerk
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cauliflower. You will find a full
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written guide and recipes, including
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Chef Gregory Gordes original recipe on
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streetsmartkitchen.com.
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Link is in the description below. Do you
9:03
like this video? If so, don't forget to
9:06
subscribe and leave a comment. I always
9:08
look forward to hearing from you. See
9:11
you next time.