Description
Sous vide whole cauliflower gets a bold jerk makeover! Perfectly tender inside, charred outside—plus brain-boosting benefits.
Ingredients
Scale
For the cauliflower:
- 1 large head of cauliflower (about 3 pounds), leaves removed
- 3 tablespoons extra-virgin olive oil
- Salt to taste
For the jerk sauce:
- 1/4 cup olive oil or avocado oil
- 1/4 cup coconut aminos
- 1 tablespoons fresh thyme leaves, or 1/2 tbsp dried
- 1/2 teaspoons black peppercorns
- 2 dried or fresh bay leaves
- 2 bird's-eye chili
- 1 scallion, trimmed and roughly chopped
- 1 large garlic clove, peeled
- 1 small shallot, roughly chopped
- 1-inch knob of ginger, roughly chopped
- 1/8 tsp ground nutmeg or 1/4 whole nutmeg, grated
- 1 teaspoon sea salt
- Zest and juice of 1 lemon or lime (2 tablespoons of juice)
Instructions
- Set up the sous vide: Preheat water to 185°F (85°C) using a sous vide machine.
- Prepare the cauliflower: Remove the leaves and trim the base of the cauliflower if necessary, so it can sit flat. Rub the cauliflower with olive oil all over and season generously with salt. The olive oil will help the salt cling to the cauliflower.
- Place the cauliflower in a large vacuum-sealer bag and seal it.
- Sous vide the cauliflower: Lower the cauliflower into the preheated sous vide water bath. It’s going to float, so weigh it down by adding a colander upside down on it. Set the timer for 1 hour.
- Preheat the broiler: 10 minutes before the timer goes off, set an oven rack 10 inches from the broiler. Preheat the oven to 375°F (190°C).
- Make the jerk sauce: Add the sauce ingredients into a blender and blend on high speed until smooth.
- Finish the cauliflower: Once the timer on the sous vide machine goes off, carefully remove the colander and the cauliflower from the hot water bath. Open the bag and transfer the cauliflower to the same colander to drain. Set the sous vide cauliflower in a cast-iron skillet. Pour the jerk sauce over (set aside some for serving if you prefer) and use a brush to coat the lower side of the cauliflower as well. Place the skillet under the broiler and broil for 5-10 minutes until the top has spots of black char.
- Serve: Cut the cauliflower into wedges and garnish with chopped parsley. Enjoy hot.