Purple Cauliflower Steak | Sous-Vide Magazine

Ingredients

• 2 heads purple cauliflower, halved
• 1 C beet juice
• 4 cloves garlic, minced
• 1½ tsp salt
• 1 tsp pepper
• Pinch Espelette red pepper powder (may substitute unsmoked hot paprika)
• 2 Tbsp olive oil, divided
• ½ Tbsp balsamic vinegar, to garnish
• Chives, to garnish
• 2 C arugula, packed
• ½ C olive oil, plus extra
• ½ C pine nuts, toasted (may substitute walnuts)
• ⅓ C Parmesan, grated
• 1 garlic clove, smashed
• ½ tsp kosher salt
• ¼ tsp pepper
• 3 Tbsp olive oil, divided
• 1 Tbsp shallots, minced
• 1 pint cherry tomatoes
• 1 Tbsp red wine vinegar
• Salt and pepper, to taste