Sweetbreads & cauliflower purée | Recipe by sousvidetools.com

Veal sweetbreads cooked Sous Vide with ras el hanout and cauliflower purée

Veal sweetbreads cooked Sous Vide with ras el hanout and cauliflower purée Beef
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 2


Veal sweetbreads

  • 100g ofveal sweetbreads
  • 70g of T45 flour
  • 5g of ras el hanout
  • salt
  • pepper
  • vegetable oil
  • 1 tbsp of butter, plus beurre noisette butter
  • 1garlic clove
  • 1sprig of thyme
  • 1 tsp ofpine nuts
  • chopped parsley
  • lemon juice


  • 1 cauliflower
  • butter
  • baby watercress, washed and picked
  • olive oil
  • coriander
  • 30ml of chicken stock

Cauliflower purée

  • 200g of cauliflower, finely chopped
  • 150g of milk
  • 100g of double cream
  • 3g of salt

Cauliflower couscous

  • 150g of cauliflower, grated on a microplane
  • salt
  • 2 tbsp of golden raisins, soaked
  • 1 tbsp of pine nuts
  • 1 tbsp of pomegranate seeds
  • mint leaves, chopped
  • coriander, finely chopped

Lemon vinaigrette

  • 120ml of lemon olive oil
  • 30g of lemon vinegar
  • salt to taste


This delicious sous vide recipe by chef Marcus Eaves has been recreated for our website with kind permission from Great British Chefs


  1. As the garnish needs to be kept in a dehydrator for up to 6 hours it’s best to begin by preparing this. Take half of the cauliflower and using a mandolin, cut into 2mm thick slices. Arrange the slices on a non stick tray and allow to dehydrate for 4-6 hours in a dehydrator at 60°C. When ready the cauliflower should be crisp. The second part of the garnish can be prepared later in the process
  2. Next, move on to making the cauliflower purée. Take a medium sized pan and combine the cream, milk and salt. Heat until simmering and then add the cauliflower. Allow to cook for 5-10 minutes or until the cauliflower is tender
    Continue to cook until the liquid has reduced by half then pass the mixture through a strainer, ensuring you save the liquid. Take half of the liquid and blend along with the cauliflower. To alter the consistency add more of the milk liquid if desired. Pass through a sieve and set aside
  3. To make the lemon vinaigrette combine all of the ingredients in a bowl and whisk until smooth. When ready to serve the mixture will need to be thoroughly whisked once again
  4. To make the cauliflower couscous begin by boiling a pan of water. Add the grated cauliflower and cook for 2-3 minutes or until tender. Use a sieve to strain the mixture then plunge in ice water to refresh
  5. Drain the cauliflower before adding the pine nuts and raisins. Take the lemon vinaigrette you prepared earlier and use this to season the mixture. Toss to combine. The remainder of the ingredients will be added once ready to serve
  6. Fill and preheat your water bath to 63°C
  7. Use salt and pepper to evenly season the sweetbreads. Place them in vacuum bags and seal
  8. Submerge the pouches into the water bath and cook sous vide for 11 minutes. Take the vacuum bags from the bath and allow them to cool in ice water. Then, remove the breads from the bags and pat dry
  9. Mix together the ras el hanout and the flour. Season the cooked sweetbreads and then roll them in the flour mixture
  10. Heat a generous amount of olive oil in a pan over a high heat. Place the sweetbreads in the hot pan and allow to caramelise on both sides. Add the thyme sprigs, garlic and one tablespoon of the butter to the pan. Once the butter is foaming use this to baste the sweetbreads for a further 1-2 minutes
  11. Take the sweetbreads from the pan and set aside to rest for a minute or so before carving
  12. Use the same pan to make a beurre noisette. Before you begin, drain the fat and use kitchen towel to dry. Return the pan to the stove and heat a knob of butter. Add the chopped parsley, pine nuts and a generous squeeze of lemon juice. Take the pan from the heat and set the beurre noisette aside
  13. To complete the garnish you started at the beginning take the second half of the cauliflower and cut into medium sized florets. Heat salted water to boiling point then blanch the florets for up to one minute. Remove from the pan and set aside
  14. Heat a knob of butter in a small pan before adding the chicken stock. Allow the liquid to reduce until it becomes a glaze. Maintain the texture by stirring with a wooden spoon. Take the cauliflower florets and coat in the chicken stock mixture. Ensure they are well coated
  15. When ready to serve, take the couscous and add the pomegranate, coriander and mint. Place a heaped tablespoon of couscous in the centre of each plate then take the buttered cauliflower and arrange around the outside
  16. Cover the cauliflower couscous with the sweetbreads then use the beurre noisette to ‘dress’ the breads. Scatter the dehydrated cauliflower crisps with the baby watercress and coriander leaves to decorate the plate. To complete the dish, drizzle with the cauliflower purée and olive oil. Serve immediately
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