The tenderloin was done sous vide and then just a touch of brown was added in a hot skillet right before service. The sauce is garlic chicken gravy that I made a few days ago. Still some left!I bought a Dole branded cauliflower head and by the time all the leaves and stem were cut off there was practically nothing left. That’s the whole head in the pan. Everything was tossed with oil and seasoned and then I let it work in the air fryer at 400°. I set the time for 30 minutes and started it from cold rather than let it pre heat. Stir them around a time or two and take them out when they soften and start to color.