Sous Vide Cauliflower with Apple | Recipe by sousvidetools.com

Sous Vide Cauliflower with apple, raisin and cheddar

  • COOK TIME: 1 hour
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

  • 200g of butter
  • 1 cauliflower, cut into florets and each floret halved lengthways
  • 1 pinch of salt
  • butter, for frying

Raisin purée

  • 200g of raisins
  • 20g of capers
  • 100g of water
  • 100g of port
  • 1 bay leaf
  • salt
  • freshly ground black pepper

Apple gel

  • 300g of fresh apple juice
  • 6g of agar agar
  • 1/2 lemon, zest only

Apple batons

  • 4 large green apples
  • 100ml of fresh apple juice
  • 1 tsp ascorbic acid

Roasted cauliflower purée

  • 1 cauliflower
  • 200g of butter
  • 300g of vegetable stock
  • 70g of mature cheddar, grated
  • 1 pinch of salt
  • 100g of mature cheddar, finely grated – to serve
  • micro cress, to garnish – to serve

Equipment

EQUIPMENT

Method

Recipe courtesy of chef Nigel Mendham from www.greatbritishchefs.com

METHOD

  1. To make a beurre noisette, melt the butter in small saucepan over a medium heat. When it begins to turn brown and releases a nutty aroma, take the pan off the heat and leave to cool slightly.
  2. Preheat the water bath to a temperature of 85⁰C.
  3. To make the poached cauliflower, combine the cauliflower florets, salt and buerre noisette in a vacuum bag and shake well. When the cauliflower is thoroughly coated in butter, vacuum the bag in a chamber sealer, then place in the water bath. Leave to cook for 35 minutes.
  4. Next, prepare the raisin purée. Combine the raisins, capers, water, port and bay leaf in a saucepan. Stretch a layer of cling film over the pan, then bring to a gentle simmer and cook for 20 minutes over a medium heat.
  5. Meanwhile, make the apple gel. Pour the apple juice into a saucepan and heat until boiling, then add the agar agar, whisking to combine. Keep whisking for 2 minutes, then mix in the lemon zest. Empty the pan into a deep baking tray, spreading the mixture thinly and evenly, and chill in the fridge for 5-10 minutes.
  6. Once set, break the gel into rough pieces and place in a blender. Pulse until smooth, then spoon the gel into a piping bag and set aside until required.
  7. To finish the raisin purée, take the pan off the heat and remove the bay leaf. Transfer the mixture to a blender and purée. Add salt and pepper to taste, then spoon the purée into a piping bag and set aside until ready to serve.
  8. Once cooked, take the cauliflower out of the water bath and put to one side until needed, leaving the vacuum bag sealed. Change the temperature of the water bath to 76⁰C.
  9. To prepare the apple batons, trim off the tops and bottoms of the green apples to leave flat surfaces. Push an apple corer into the apple flesh to extract cylindrical batons.
  10. Place the apple juice in a jug and add the ascorbic acid, stirring to combine. Tip the mixture into a vacuum bag, then submerge the apple batons in the liquid. Vacuum the bag in a chamber sealer, then place in the water bath and leave to cook for 6 minutes.
  11. After this time, unseal the bag and tip away the liquid. Place the batons in a bowl of iced water and leave to chill until required.
  12. Next, prepare the cauliflower purée. Roughly shred the cauliflower, either by hand or using a food processor. It is useful to chop the cauliflower into florets before shredding, especially if using a food processor.
  13. Melt the butter in a heavy-bottomed saucepan over a medium heat until just foaming, then mix in the shredded cauliflower and the salt. Increase the heat and fry until the cauliflower starts to brown. Keep stirring the cauliflower during cooking to prevent sticking.
  14. Add the vegetable stock to the saucepan. Continue to cook until the stock has reduced to about one quarter of its original volume. This should take around 5 minutes.
  15. Mix the grated cheese into the cauliflower mixture and stir until completely melted. Empty the saucepan into a blender and purée. Season to taste, then spoon the purée into a clean saucepan and place over a low heat, keeping the mixture warm until required.
  16. Melt some butter in a large frying pan. Unseal the vacuum bag containing the poached cauliflower and tip away the buerre noisette. Transfer the cauliflower florets to the hot frying pan and cook until golden brown. This should only take a few minutes.
  17. To serve, spread some cauliflower purée on each plate and encircle with dots of raisin purée and apple gel. Add a few fried cauliflower florets and apple batons, sprinkle with grated cheddar and garnish with micro cress to finish.
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