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.
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Preheat a water bath to 183°F (83.9°C).
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.
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.
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This article is by me, Jason Logsdon. I'm a passionate home cook 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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