According to studies, preparing cauliflower or broccoli sous vide will preserve more healthy antioxidants and vitamins than any other method of cooking, such as boiling, steaming, or microwaving. In addition to being the healthiest way to prepare broccoli, sous vide cooking will also give you the tastiest results. Sous vide broccoli is tender and flavorful, and it will become a regular addition to your healthy diet menu!
Mediterranean Sous Vide Broccoli
- 1 medium to large broccoli head
- 3 peeled garlic cloves
- ¼ cup (60 ml) of virgin olive oil
- dried rosemary, to taste (optional)
- salt, to taste
- pepper, to taste
- grated parmesan, to taste
Preheat your sous vide cooker to 194 °F / 90 °C. Portion out the broccoli, either cutting it lengthwise, or by trimming the florets and dicing the stem separately- the choice is yours. Season the broccoli with salt, pepper, dried rosemary (if you love the aroma of the Mediterranean herb) and virgin olive oil, and place in a plastic vacuum bag. Cook in a water bath for about 20 minutes. Once cooked, the broccoli should be shocked in an ice bath to stop the cooking process. Serve your sous vide broccoli garnished with grated parmesan, which will complement the soft texture of the green veggie and its lovely flavor.
Simple Sous Vide Brocolli
- 1 lbs (450 grams) of broccoli florets
- approximately 1.76 oz (50 grams) of salted butter flakes
Preheat your sous vide oven to 175 degrees Fahrenheit or 80 degrees Celsius. Combine the broccoli florets with the salted butter flakes in a zip bag, and immerse it in hot water. Cook the veggie for 60 minutes before serving, and quickly shock it in an ice bath to ensure the best texture. That’s it! The simplicity of this meal is reserved for the preparation, though- there’s nothing simple about the mouthwatering aroma of this two-ingredient sous vide dish.
Sous Vide Broccoli with Pecorino Romano and Lemon
- 1 head of broccoli
- 1/4 cup (60 ml) of virgin olive oil
- salt, to taste
- 2 tablespoons of lemon juice (freshly squeezed)
- 1/3 cup (circa 50 grams) of grated Pecorino Romano
Preheat the water bath to 175 degrees Fahrenheit (80 degrees Celsius). Cut the broccoli head to florets, and add the main stem chopped to thin pieces (optional, you can toss the stem if you want just the florets). Season the broccoli with olive oil and salt and place in a plastic vacuum bag before putting it in the sous vide cooker. Cook for 45 to 60 minutes, depending on your preference. When cooked, the broccoli should be shocked in an ice bath. Before serving, drizzle the lemon juice and add the grated Pecorino Romano to the sous vide broccoli.