Cauliflower with Garam Masala

from Lisa Q. Fetterman's 'Sous Vide at home' This recipe is inspired by aloo goni, a classic cauliflower and potato dish, but to simplify things leave out the potato. The spice paste is the first set of ingredients through and including the salt.

Author

Doug Henderson

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 181.4F / 83C

Ingredients

• 4 tablespoons ghee or canola
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon Kashmiri red chile powder or red pepper flakes
• 1 shallot finely chopped
• 1 inch finely chopped ginger
• 2 cloves garlic finely chopped
• 1.5 teaspoons kosher salt
• 1.5 lbs cauliflower
• juice from 1 lime
• 1/4 cup cilantro

Directions

1. Preheat your sous vide water bath to 83 C (181.4 F)
2. In a small saucepan, combine all of the spice paste ingredients and heat over medium heat until bubbling. Turn the heat down to low and continue to cook, stirring constantly, until it has taken on a darker shade and the bubbling has subsided, about 5 minutes. At this point, the spice paste should be richly aromatic.
3. Transfer the spice paste to a large bowl, add the cauliflower, and toss until all the florets are evenly coated.
4. To ensure that your bag sinks, place 1 to 2 pounds of weight into a gallon-size freezer safe ziplock bag. Add the cauliflower and all the spice paste and seal using the water displacement method. Lower the bagged cauliflower into the water bath and cook for 30 minutes. To check that the cauliflower is done, squeeze one of the florets through the bag; if it yields to firm pressure it's ready. If it doesn't , continue to cook for another additional 10 minutes.
5. Remove the bag from the water bath and transfer the cauliflower and the cooking liquid to a serving bowl. Add the lime juice, toss the cauliflower once more, and then sprinkle with sea salt, if using, and garnish with cilantro leaves Serve immediately.