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Written by Jason Logsdon
Cauliflower might be on the bland side, but 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. Note: You can learn more about vegetables from my How to sous vide fruits and vegetables or view all my sous vide vegetable articles. If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! Preheat a water bath to 183°F (83.9°C).
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Cauliflower and Chickpeas Recipe
Ingredients for Cauliflower and Chickpeas
For the Cauliflower
To Assemble
Cooking Instructions for Cauliflower and Chickpeas
For the Cauliflower
Sprinkle the cauliflower with the cayenne pepper powder then place in the sous vide bag. Salt and pepper the cauliflower and then seal the bag. Place the bag into the water bath and cook for 20 to 30 minutes, until soft.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
To Assemble
Heat the oil, peppers, garlic, and chickpeas in a pan over medium heat. Once hot, remove the pan from the heat and stir in the cherry tomatoes, lime juice, and basil.
Remove the cauliflower from the sous vide bag and add to the pan with the vegetables. Toss well to combine then serve.
Nutritional Information for Cauliflower and Chickpeas
- Calories: 222
- Fat: 9g
- Protein: 9g
- Carbohydrate: 30g
- Fiber: 9g
- Sugar: 8g
- Cholesterol: 0mg
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All tags for this article:Sous Vide, Sous Vide Cauliflower, Sous Vide Sides , Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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