Sous Vide Cauliflower Steaks

Anova Culinary

The cool thing about cauliflower steaks using the sous vide cooking method is that it’s a no-fuss way to getting them to the perfect core temperature. If you have ever cooked any vegetables, they can easily be undercooked or overcooked - yielding something different every time. With sous vide, I am able to get the perfect texture and internal temperature I am looking for. This recipe is for one cauliflower steak. If you’re cooking multiple cauliflower steaks, have them lay side-by-side, rather than stacked on top. Additionally, adjust the ingredients accordingly. Note, this recipe is vegan, dairy-free, and delicious. Bonus tip: these cauliflower steaks topped with mushroom gravy takes it to another level!


Aly Michell

I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy.

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 185F / 85C



  1. Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
  2. First, trim the leaves and stems from the cauliflower. Leave the center of the stem - this what holds the cauliflower steaks together. Cut cauliflower head into 1-inch thick steaks.
  3. Place cauliflower steaks into a bag. If more than one, add in a single layer. Sous vide at 185F degrees for 1 hour.
  4. Using tongs, carefully remove the cauliflower steaks from the water bath.


  1. In a shallow bowl or plate, combine bread crumbs, garlic powder, smoked paprika, and salt. In another large bowl, combine the flour and vegan milk. Whisk until smooth.
  2. Carefully and evenly coat the cauliflower steak into the flour and milk batter first. Tap off excess batter. Then, dip the steak into panko mix.
  3. Heat a small non-stick pan or cast-iron skillet over medium-high heat. Add oil to about ¼ inch high. Fry cauliflower steak in a skillet for about 1-2 minutes on each side, until golden.