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Written by Jason Logsdon

Sous Vide Cauliflower and Chickpeas Recipe

More Recipes • Sous Vide Recipes • Sous Vide Vegetable Recipes

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.

Sous vide cauliflower chickpea 2

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 like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Cauliflower and Chickpeas Recipe

  • Published: December 20, 2018
  • By Jason Logsdon
  • Total Time: 20 Minutes
  • Cooks: 183°F (83.9°C) for 20 to 30 minute
  • Serves: 4 as a side

Ingredients for Cauliflower and Chickpeas

Sous vide cauliflower chickpea 6

  • For the Cauliflower

  • 1 head of cauliflower, cut into florets
  • 1/2 teaspoon cayenne pepper powder

  • To Assemble

  • 2 tablespoons olive oil
  • 3/4 cup diced red bell pepper
  • 1 jalapeño pepper, deseeded and diced
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked chickpeas
  • 1 1/2 cups halved cherry tomatoes
  • 3 tablespoons fresh lime juice
  • 1/2 cup lightly packed chopped fresh basil leaves

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Cooking Instructions for Cauliflower and Chickpeas

For the Cauliflower

Preheat a water bath to 183°F (83.9°C).

Sous vide cauliflower chickpea 7

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.

Sous vide cauliflower chickpea 4

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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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Cauliflower and Chickpeas Recipe

PT20M 4 as a side Ingredients: 1 head of cauliflower cut into florets 1/2 teaspoon cayenne pepper powder 2 tablespoons olive oil 3/4 cup diced red bell pepper 1 jalapeño pepper deseeded and diced 3 cloves garlic minced 1 1/2 cups cooked chickpeas 1 1/2 cups halved cherry tomatoes 3 tablespoons fresh lime juice 1/2 cup lightly packed chopped fresh basil leaves
4 stars - based on 44 reviews
When cauliflower is sous vided and combined with chickpeas, cherry tomatoes and red bell pepper plus a little tart lime juice and spicy jalapeno pepper, it turns into a flavorful complex side dish.
1 Serving

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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

Jason logsdon headshot 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 cocktails 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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