Let’s add to the variety of side dish recipes with another sous vide prepared vegetable. I found this recipe on the All Recipes website and immediately knew I had to try it. While I was intrigued by the simple, Asian inspired sauce it was cooked in, I opted to move slightly west for my inspiration India. Wanting to keep it simple, I cleaned and cut up the cauliflower, added two heavy soup spoons to the bottom of my recloseable bag for additional weight, added the cauliflower, ghee and garam masala. Once closed, I used my pump vacuum on the bag and dropped it into the water bath. 50 minutes later, I emptied the bag into a bowl and gave it a taste. The cauliflower was perfectly tender without being mushy. The ghee and garam masala coated the florets and imparted a nice warmth and silkiness. Could I have done more with this recipe? Of course I could have… and I will in the future. Give it a try and see for yourself, then dream up your own unique flavor combinations for the meals you prepare!

Setup water bath to 185 degrees F. Clean and cut up the cauliflower into 1 1/2 to 2 inch pieces. Place spoons or weights in the bottom of the recloseable bag. Add the cauliflower, ghee (or butter),  and garam masala to the bag. Close and vacuum as much as possible out of the bag either using a pump or water displacement method. Place bag into water bath for 50 minutes. If bag floats after a short while in the water bath, remove and re-vacuum the bag. When ready, remove bag and dry outside. Empty contents into serving bowl and remove the weights/spoons before serving.

Enjoy!