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Sous Vide Cauliflower Steaks with Gluten-Free Soy Ginger Sauce

Sous Vide Cauliflower Steaks with Gluten-Free Soy-Ginger Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main / Side Dish
  • Method: Sous Vide
  • Cuisine: Asian
  • Diet: Vegan


Experience spiced sous vide cauliflower steak with a soy-ginger sauce made gluten-free for some serious umami goodness! 


  • 1 small head of cauliflower
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes
  • Ground turmeric, or curry powder, or paprika
  • 1 teaspoon cumin seeds
  • Chopped green onions for garnishing

For the gluten-free soy-ginger sauce:

  • 2 teaspoons sesame oil
  • 1 tablespoon minced or grated fresh ginger
  • 2 teaspoons minced garlic (about 2 medium cloves garlic)
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar


  1. Set up sous vide: Preheat water to 185°F (85°C) using a sous vide machine. 
  2. Prepare cauliflower: Remove the leaves and place the cauliflower head on a cutting board. Cut it in half lengthwise and slice into at least 1-inch thick steaks, including the core. (Some of the slices will crumble and fall apart. That’s okay. You can still sous vide them.)   
  3. Season cauliflower steaks: Brush each slice with olive oil, then season with salt, pepper, a pinch of red pepper flakes, and ground turmeric on each side. 
  4. Bag the cauliflower and cook it sous vide: Prepare two or more sous vide bags custom-cut into the size that you need. Place the steaks in one bag and the crumbled pieces in the other. Arrange the cauliflower in one single layer and add cumin seeds in the bags. Vacuum-seal and submerge them under the prepared sous vide bath. Set the timer for an hour. 
  5. Make the gluten-free soy-ginger sauce: In a small skillet over medium-high heat, add sesame oil, followed by ginger and garlic. Once they are fragrant, reduce the heat to medium-low, stir in coconut aminos and vinegar. Let it simmer until the sauce is thickened, about 1 or 2 minutes. Transfer to a small bowl and set aside. 
  6. Sear the cauliflower steaks: Once the timer goes off, remove the cauliflower from the hot-water bath. Open the bags and transfer the steaks onto a plate. Pat them dry with paper towels. Heat a cast-iron or a nonstick flat-bottom skillet over high heat, add a little olive oil, and sear the steaks on each side for about 30 seconds to 1 minute until golden brown. Do the same with the crumbled pieces. They will be crispier.
  7. Serve: Drizzle the cauliflower steaks with the sauce and garnish with chopped green onions. Dig in. You don’t need a knife—it’s fork-tender. 🙂


  • Serving Size: 1 serving
  • Calories: 96
  • Sugar: 2.3g
  • Sodium: 653.6mg
  • Fat: 6.3g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 9.5g
  • Fiber: 2.6g
  • Protein: 2.5g
  • Cholesterol: 0mg
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