Updated: Apr 16
Who said that vegetarians can't enjoy a good steak? it doesn't need to be based on meat and it sure is delicious and nutritious with other ingredients and a dipping sauce.
Sous Vide cooking helps keep the cauliflower crispy and not mushy, preserve its shape and its vitamins.
Cauliflower head - large as possible
Chili pepper (optional)
Cut the cauliflower lengthwise through the core to thin slices (1-2 inches size).
Season the steaks with olive oil, salt, black pepper, garlic powder, and lemon juice.
Seal the steaks in vacuum bags. It's important to vacuum the air as much as possible since it will be challenging to keep the bag from floating. I always use some weight accessory and can keep the bags underwater for the entire cooking process.
Submerge the vacuum bags into the preheated water at 85°C/185°F and cook it for 1 hour.
Use any compatible weight accessories to keep the bags from floating.
Seasoning and Searing
Remove the steaks from the bags and season them with olive oil, paprika powder, garlic powder, and salt & pepper if it was not seasoned enough in the cooking process.
Preheat the skillet over high heat and sear the steaks to get a caramelized and crispy layer.
Seasoning and dipping sauce
My favorite seasoning is based on tahini with parsley.
Blend the tahini paste with cold water, lemon juice, salt, and parsley. add the ingredients gradually to get the desired flavor.
Place the cauliflower steak on top of the blended tahini sauce.
Spread some toasted peanuts and pine nuts.
Spread some chili pepper if you want to spice up your dish.
Vacuum Seal Rolls - https://amzn.to/2yfP6NC
Sous Vide weights - https://amzn.to/2C0LW3Z
FoodSaver vacuum sealer - https://amzn.to/2QBs77y
Anova precision cooker - https://anovaculinary.com/