How to Sous Vide Cauliflower

When sous viding cauliflower I usually cut it into florets or slice it into slabs. Then I place it in the sous vide bag in a single layer. I usually cook it at 183°F to 185°F (83.9°C to 85°C) for 30 to 60 minutes, depending on how tender I want it to turn out. The stems can sometimes take longer, and if you are just using the tender florets it may be even shorter than that.

If you are going to make a puree from the sous vide cauliflower, you can go on the longer side to ensure it is fully broken down.

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Do you have experience cooking cauliflower? Let us know your thoughts in the comments below!

Looking for more fruits and vegetables? Check out the sous vide fruits and vegetables time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Cauliflower Recipes?

Here are several of the Cauliflower recipes that I recommend trying out.

• Sous Vide Cauliflower and Chickpeas Recipe

Sous Vide Cauliflower and Chickpeas Recipe

Cauliflower might be on the bland side, but when sous vided then combined with chickpeas, cherry tomatoes and red bell pepper, it turns into a flavorful and filling side. With the addition of tart lime juice and spicy jalapeño pepper it's a complex dish that comes together in no time.

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