cauliflower

Bill_Martin_17506

Iʻve sent a menu Iʻm doing to info at chefsteps. Then I did a rethink on one of the dishes being served.

CAN I cook the Cauliflower steaks sous vide in the same pot/temperature as the pork or beef tenderloin???

I would put the rosemary compound butter in with the Cauliflower steaks, and salt and pepper.

Hereʻs the menu:

MENU

Pork or Beef Tenderloin, sous vide then seared, 

(or Pork Belly sous vide then seared), 

served with a Shiraz or Cabernet Sauvignon reduction sauce with the reserved sous vide juices; 

Grilled corn on the cob, dressed with Mayonnaise, Cayenne and Lime juice;

Cauliflower steak with a powdered rosemary compound butter dressing;

Salad: Broccoli/Pea/Tomato/Shallot/Peach dressed with a Passion Fruit juice reduction and Terryʻs Olive Oil.

Butter for Searing.

Dessert by Janet Herber (Peach Pie hopefully and by request. <grin>)

Ice Cream or whipped cream.

Wine at service.

Whaddaya think? I “was" going to steam the cauliflower and finish quickly under the broiler for a minute or two and serve with softened comp butter.

Brandon_Byrd_40557

No. Vegetables require being cooked at around 85C in order for their cellulose to soften. You could cook them before hand, chill them down, and then warm them through when you cook the pork/beef. But even if you do it that way, you'll still probably want to broil or sear them in a hot pan to give them the char I prefer on a cauliflower steak.