Here’s the perfect recipe for your next Meatless Monday

A first-generation Cuban-American, chef Tatiana Rosana grew up in Miami in a traditional Cuban family where food always took center stage. Today, chef Rosana heads Outlook Kitchen, Lookout Rooftop and Bar, as well as The Envoy Hotel’s in-room dining as the executive chef. Since joining the team at The Envoy Hotel, she has competed on The Food Network’s "Beat Bobby Flay," "Chopped," and "Chopped Champions," winning twice and earning the title of two-time Chopped Champion.

Picture this: a pristine fine dining restaurant with meticulously dressed chefs plating perfectly cooked pieces of steak, fish, and vegetables on bright white plates. The steaks and fish gently cook behind the scenes, sous vide in large baths of water heated by sleek immersion circulators. Why not give your home-cooked meals the same royal treatment? And why not try it with something veg-friendly?

Sous vide cooking is a great way to tenderize even the heartiest of produce, cauliflower included. This cruciferous vegetable takes center stage in this recipe, accompanied by ultra savory capers, burst tomatoes, and finished with bright lemon.

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What You Need

Ingredients:

• 1 large head of cauliflower, halved
• 6 cloves garlic, smashed
• Salt and pepper to taste
• ¾ cup olive oil, divided
• 4 tablespoons unsalted butter
• 1 tablespoon capers
• 1½ cups cherry tomatoes
• 1 tablespoon chives, minced
• Zest and juice of one lemon

Tools:

• Sous vide immersion circulator (we love the ChefSteps Joule by Breville)
• Sous vide pouch or two zip top gallon freezer bags
• Chef’s knife
• Cooling rack
• Nonstick saute pan

Time Needed

1 hour and 30 minutes

Difficulty

Easy

How to make Sous Vide Cauliflower Steak with Brown Butter Capers and Tomatoes

Step 1: Prepare cauliflower

Place the halved cauliflower in a large sous vide pouch or two gallon-sized zip top freezer bags along with smashed garlic cloves, salt, pepper, and ½ cup olive oil. (If using two zip top bags, divide garlic, salt, pepper, and ½ cup olive oil evenly between each.)

Step 2: Sous vide cook cauliflower

Seal pouches and cook in a water bath at 182°F (83°C) for one hour.

Step 3: Dry cauliflower, then slice into steaks

After cooking, open the pouch and move the cauliflower to a cooling rack to dry. Next, cut into 1-inch-thick “steaks.”

Step 4: Sear cauliflower steaks

Heat a nonstick saute pan over medium high heat, add ¼ cup oil, and sear steaks until golden brown on each side (about three to four minutes). Remove steaks when cooked and let rest on a plate.

Step 5: Make sauce

Add tomatoes to saute pan and cook until they just burst, about five minutes. Add butter and cook over medium heat until milk solids start to brown and sauce smells nutty and fragrant, about six minutes. Turn off heat, then add capers, lemon zest and juice, and chives. Stir to combine.

Step 6: Plate and serve

Spoon sauce over steaks and serve warm or room temperature.

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