Here's a couple appetizers from dinner last night. Boudin balls and roasted cauliflower. The cauliflower is cooked sous vide then browned under the broiler. It's served with a goat feta spread. The recipe is from Domenica in New Orleans. The goat feta spread is the bomb.
Steve, that appears to be a ralatively small cauliflower. Can you share time and temp for the SV step? Have previously attempted a whole cauliflower SV and it certainly needed much longer or a higher temperature. Thank you.
The cauliflower was relatively small. I took my largest pouch (12" x 12") to the grocery store to be sure I selected one that would fit. I cooked the eggplant for about 40 minutes at a temp between 175-185. I used a stockpot over a gas burner since I felt the cauliflower wouldn't be very temp sensitive and used a plate to keep it submerged. After it was cooked it was held in the hot water until it was time to broil. I going to try this again on Thanksgiving and go for more caramelization.