It’s Ferment Friday again!
So the Indian Spiced Carrots were so good I had to apply that thought to cauliflower. I’ve had the image of golden colored cauliflower in my head and having had cauliflower curry in the past, I knew this combo would be smashing. I did change up the spices a bit simply because I didn’t have fenugreek on hand and am too impatient to wait for some to come in the mail (it’s not at an local grocery stores). Normally I don’t use spice mixes but prefer to mix my own but this curry powder had all the spices I wanted. Adjust the amount of cayenne to taste or leave it out completely.
Indian Spiced Cauliflower, makes 2 quarts
- 1 small head of cauliflower, cut into bite sized pieces
- 1 tbsp curry powder
- 1 tbsp chili powder
- 1 tsp cayenne
- 1 tsp turmeric
- 3 cloves garlic, smashed
- 2% brine (19 gms of salt per quart of filtered water)
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