We do a roasted curry cauliflower dish every few weeks. I love to roast vegetables, but the kitchen gets dreadfully hot in the summer so I thought I’d try to sous-vide this, not to just save on sweat but also to try to maintain a firm solid piece of cauliflower for the presentation of this dish while keeping it extremely moist. Feel free to do this dish roasted (425F for about 20 minutes) if you don’t have sous-vide, it should turn out similar, albeit a bit dry. This is also a perfect Slow Carb / 4 Hour Body Recipe.
1 Head Cauliflower
1 cup dried beluga lentils
1 1/2 cup vegetable broth
3 Tbsp Ghee or clarified butter
1 Tbsp Garam Masala
1 Tbsp Curry Powder
1 Tbsp Coriander
1 Tbsp Cumin
1 Tbsp Turmeric
1 tbsp cloves
1 tbsp cardamom pods
Set Sous-vide to 85C. Throughly sort and wash the black lentils (easiest lentils to sort, btw). Place in small saucepan with broth, bring just to bowl, reduce temp and simmer for 20-30 minutes. Don’t let the lentils get mushy! Drain excess broth from lentils when finished
In a small bowl mix all the spices together. Clean and cut the cauliflower into one inch full slices. Brush each side with the ghee. Very gently rub the spice mixture into each piece of cauliflower. Place into sous vide bags. I like to use a large bag and place two in with some room between them, and then vacuum pack the bags. Get a nice tight vacuum on them. Stick in the sous vide for 15 minutes. Remove and immerse in an ice bath.
Carefully remove the cauliflower from the bags. Heat a heavy bottomed skillet on high with a few tablespoons of ghee. Just as it begins to smoke, place the cauliflower in the skillet and cook for 2-3 minutes on each side, until you get a nice caramelization on each side. (you can also use a blow torch). While that is searing, prepare a plate with thick layer of lentils. Place a piece of cauliflower on top of the lentils and spoon a little extra butter over the top of it and finish with a little sea salt. Viola.