Sous Vide Cauliflower "Steaks"

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Zwiefel

Zwiefel

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Tonight, I finally got around to trying the Cauliflower "Steaks" that seem to be popular right now. While I have a button about using meat words for non-meat things (there is no such thing as a vegetarian hamburger for instance...but those boca--uhhhh--things can be quite tasty)...I haven't been able to think of a better word to use...so here we are.

I decided to cut them quite thick to help with holding together in the bath, then on the grill.
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My spice mix: Cinnamon, garam masala, black salt, cloves, mace, cumin, coriander, turmeric (not pictured).
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Ground, then bloomed in oil to bring out the flavors and help them penetrate a bit better.
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After reading a number of recipes, consulting my non-existant experience with veggies in the water bath, and evaluating my schedule, I decided on 150F for 4 hours.
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Bagged with the spice gravy...also did one with a more traditional treatment of butter, salt, pepper, and cilantro. And a little Tillman Niolox porn.
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This being my first time to SV veggies, I didn't anticipate that they would float. *Facepalm* so I improvised a kind of blanket with a water-filled ziplock bag inside another ziplock bag. After a bit if jiggering, it worked well enough.
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First side onto the grill....
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Plated.
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And a peek inside...mid-rare?
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The stem didn't cook as fully as the rest...and I'm afraid it would have compromised structural integrity if it did (?)...so the firmer stem was a treat for my doggies...each of them got about 5 pieces this size and seemed to love it.
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All-in-all I quite enjoyed it. I'd dial way back on the cinnamon next time...and ramp up the salt a good bit...and only serve myself 1/2 of a piece that big. They were quite filling. I'd happily forgoe meat in the meal for a whole piece next time.

Also, they weren't awful with chimichurri!
 
Any time we sous vide veg at the restaurant we usually go 80 celsius or higher most times 85, it helps break down the veg. That could help with your stem issue. Also a quick drop in a hot fryer gives a beautiful caramelization.
 
I'll give that a try next time....will have something to compare to at least.
 
Thanks for sharing.
Some incisions into the stem with a thin knife could probably help for an evenly cooking without risk of desintegration.
 
Good show Danny. You just love those Indian blends. Looks like a lot of fun. I'm surprised the bag floated, how long did you run the chamber for? I'm going to try them tonight SV style too

Turmeric, saffron, confit garlic and lemon zest.
 
When I've done these there have not been floaters. I place the 2 sometimes 3 steaks from a head of cauliflower in a bag with seasoning, little oil, vac it and seal it. I keep it in a single layer. Leftover pieces go into a separate bag, seasoned and sealed for puree. (Like mashed taters but chick food :angel2:)



panda said:
Forget sous vide
Click to expand...
Heresy!!!
 
Dave, How long were you pulling a vac? I find that too much pressure, just crushes all the vacuoles and alters the texture. I'm curious because I haven't SV cauliflower, almost never VS vegetables these days.

Mostly, prefer them bagged with salt, butter and dash water, then microwaved for a few minutes until the bag fills with steam. Don't walk away or you'll have a little bomb that will eagerly explode if not turned off at the right time.
 
Mucho Bocho said:
Mostly, prefer them bagged with salt, butter and dash water, then microwaved for a few minutes until the bag fills with steam. Don't walk away or you'll have a little bomb that will eagerly explode if not turned off at the right time.
Click to expand...

What's a microwave? :scratchhead:
 
zoze said:
Thanks for sharing.
Some incisions into the stem with a thin knife could probably help for an evenly cooking without risk of desintegration.
Click to expand...

Good idea. That's going in the toolbag.

Mangelwurzel said:
Loving the Tilman. Is that a suji?
Click to expand...

Yup, 270, lefty.

panda said:
Forget sous vide, sear then move to side and put the lid down finish at 400deg. Add ground ginger and chili.
Click to expand...

It won't get too soft and fall apart like that? fresh ground ginger and chile are a great idea!

Mucho Bocho said:
Good show Danny. You just love those Indian blends. Looks like a lot of fun. I'm surprised the bag floated, how long did you run the chamber for? I'm going to try them tonight SV style too

Turmeric, saffron, confit garlic and lemon zest.
Click to expand...

daveb said:
When I've done these there have not been floaters. I place the 2 sometimes 3 steaks from a head of cauliflower in a bag with seasoning, little oil, vac it and seal it. I keep it in a single layer. Leftover pieces go into a separate bag, seasoned and sealed for puree. (Like mashed taters but chick food :angel2:)



Heresy!!!
Click to expand...

Ran the vac for only 40 seconds...was worried any more might damage the florets and a bunch would fall off after the bath. There is a significant amount of air between the florets, and a bit of fat in the bags as well. they were just barely positively buoyant.

That sounds like a great blend too Dennis! In fact, I had considered something like it for my 4th bag, sans the lemon zest (because i didn't think of it!). Pics!

Dave, damn. I didn't even think of pureeing the bits that fell apart. Great idea.
 
Zwiefel said:
Good idea. That's going in the toolbag.



Yup, 270, lefty.



It won't get too soft and fall apart like that? fresh ground ginger and chile are a great idea!





Ran the vac for only 40 seconds...was worried any more might damage the florets and a bunch would fall off after the bath. There is a significant amount of air between the florets, and a bit of fat in the bags as well. they were just barely positively buoyant.

That sounds like a great blend too Dennis! In fact, I had considered something like it for my 4th bag, sans the lemon zest (because i didn't think of it!). Pics!

Dave, damn. I didn't even think of pureeing the bits that fell apart. Great idea.
Click to expand...

Dumb question... You do have a liquid medium in the bag with the cauli right? Butter or evoo+ water or stock or even simply water alone will help evenly conduct the heat throughout. Also it fills up those air pockets you are talking about and prevents the breakage you were afraid of.
 
You and your damn sous vide...You ought to man up and buy a tandoori oven :)
 
ThEoRy said:
Dumb question... You do have a liquid medium in the bag with the cauli right? Butter or evoo+ water or stock or even simply water alone will help evenly conduct the heat throughout. Also it fills up those air pockets you are talking about and prevents the breakage you were afraid of.
Click to expand...

Just EVOO & spices. You think stock in addition?
 
Zwiefel said:
I'll give that a go the next time around. Why not just additional EVOO?
Click to expand...

Flavor wise it's like asking why not just add more salt. You don't need more fat. You need to increase the surface contact area for the heat to transfer more evenly and thoroughly.

It helps infuse the flavors you are adding as well.
 
I had a total failure tonight with califlower steaks, entire house just smells like farts and no food :(
 
I think I vacuum sealed it with olive oil to far ahead of time, almost 2 days
 
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