Hey Reader,
I was watching a MasterClass on brain health the other day, and James Beard award-winner Gregory Gourdet’s stunning oven-roasted Jerk Cauliflower recipe caught my eye. I immediately knew that I had to replicate it with sous vide. It would deliver that perfect tenderness, while a quick broiler finish would lock in the Chef’s signature jerk glaze. The result? A fiery, brain-boosting showstopper born from my countertop sous vide setup and a toaster oven.
On YouTube
I filmed my entire sous vide hack, as well as the benefits of cauliflower and the ingredients in the jerk glaze, for our brains. If you have a few minutes, give it a watch.
On the Blog
In today's blog post, you'll learn:
- How is this recipe a brain fuel for every bite
- Sous vide whole cauliflower temperature and time
- Chef Gregory Gourdet's original recipe, if you'd like to roast your cauliflower
- My sous vide hack and the method comparison with the chef's recipe
- The ingredients and equipment you'll need
- The best way to weigh down the cauliflower in the water bath
- How to make sous vide whole jerk cauliflower step by step
This isn’t about sous vide replacing ovens – it’s about adapting brilliance to your reality. Chef Gourdet’s recipe is stellar – but when spatial constraints hit, we find our workarounds. By marrying his jerk genius with sous vide precision and some brain-boosting wisdom, we get a dish that’s rebellious, nourishing, and unapologetically bold.
I hope you enjoy it. As always, once you get a chance to make this recipe, please rate it and leave a comment on the blog to share your experience with other StreetSmart home chefs.
Looking forward to hearing from you.
Cheers,
