Tri-Tip with Roasted Cauliflower in Almond-Herb Sauce

I had a big hunk of leftover tri-tip from a previous meal I posted about, so I decided to break it out of the freezer and cook it for dinner the other night. For the veggie, I decided on cauliflower this time because while we eat a lot of roasted broccoli as our go-to side, my husband really loves cauliflower too. I’m usually not a huge fan of sauces on my veggies, but this NYT Cooking recipe intrigued me, so I wanted to give it a shot.


Tri-Tip

If you’ve read some of my earlier posts, you’ll know that I’m a huge fan of cooking sous vide. I also like to cook roasts in the oven at a low temperature, but that will be for a future (very soon) post. If you don’t have one, the note on my previous post will take you to a great recipe for cooking it in the oven. Also, I don’t sear my meat before putting it in the sous vide, and to be honest, I’m sometimes too lazy/hungry to sear it afterwards, which probably isn’t a popular option.

Before throwing the tri-tip into the water bath, I generously salt and peppered all sides. And then salted again. I let it sit in the water bath at 132°F for 2.5 hours for a medium rare. I’ve found that slicing it against the grain in very thin strips gives the best results for texture.

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Cooking sous vide allows for an even cook throughout the meat

 

Roasted Cauliflower with Almond-Herb Sauce

Cauliflower doesn’t crisp up in the oven as much as the broccoli does, but still gets that nice char on the outside. I prepared the cauliflower the same way that I normally prepare roasted broccoli: cut the florets in half so there’s one flat side, tossed them in olive oil, and place them cut down side on a baking sheet. I would normally then sprinkle salt over them, but didn’t this time because I planned to make the almond-herb sauce.

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Cauliflower florets, tossed in olive oil, arranged with the cut side down

For the almond-herb sauce, I liked this recipe because it looked good and easy, and as a bonus, we always have a ton of almonds that I’ve been looking for ways to use.

After toasting the almonds for a little bit on the stovetop (they smell great!), I threw everything into the food processor: toasted almonds, garlic, butter (I used herb butter), and tarragon (you can probably use basically any herb of your choosing). After pulsing the ingredients down, I added in the olive oil, red wine vinegar, and red pepper flakes and pulsed until they were all mixed together.

I was only making two servings, so there wasn’t much to weigh down the mixture. It kind of flew all over the place in the processor so probably wasn’t as smooth as it should be.

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The almond-herb sauce waiting for the cauliflower to be done

After cauliflower came out of the oven, I plated them and spooned the almond-herb sauce over the florets.


Voilà!

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Sous Vide Tri-Tip Roast & Cauliflower with Almond-Herb Sauce



Recipe

Tri-Tip & Roasted Cauliflower with Almond-Herb Sauce

Almond-Herb Sauce adapted from NYT Cooking

Servings: 2

Ingredients

Tri-Tip

  • 8 oz. tri-tip
  • Salt and pepper

Roasted Cauliflower

  • 1/2 cauliflower head
  • Olive oil

Almond-Herb Sauce

  • 1/6 cup almonds
  • 1-2 garlic cloves
  • 1/4 cup tarragon
  • 1/4 cup olive oil
  • 1 tsp red wine vinegar
  • Red pepper flakes to taste

 

Method

  1. Set sous vide to 132°F
  2. Generously salt and pepper the tri-tip and place in in a zippered bag and immerse in water bath once it reaches the right temperature. Set timer for 2 1/2 hours
  3. Preheat oven to 450°F about 45 minutes (depending on how long your oven takes to preheat) before the tri-tip is set to be done
  4. Cut the cauliflower head in half and save the other half for another meal. Cut the cauliflower into medium-sized floret pieces
  5. Toss cauliflower in ~1-2 tbsp olive oil
  6. Place the cauliflower cut side down on a baking sheet sprayed with cooking oil
  7. Roast in the oven at 450°F for 20 minutes
  8. Meanwhile, prepare almond-herb sauce by putting the almonds, garlic, and butter in the food processor and pulsing until smooth
  9. Add the olive oil, vinegar, and red pepper flakes and continue pulsing until smooth
  10. Cut the tri-tip against the grain into thin slices and spoon the sauce over the cauliflower
  11. Nom nom nom!

Estimated Nutritional Information (per serving): 598 calories; 33g protein; 14g carbs; 5g sugar; 49g fat; 80mg cholesterol; 174mg sodium; 12mg potassium

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